Brown Sugar-Pecan Shortbread Cookies

Ingredients

• 1 ½ cups flour
• ¼ cup cornstarch
• ¼ teaspoon salt
• Pinch of ground clove
• 2 sticks (8 ounces) unsalted butter, at room temperature
• ¾ cup packed light brown sugar
• ½ cup finely ground pecans
• Confectioners’ sugar, optional

• Nutritional Information

  • Nutritional analysis per serving (42 servings)

    81 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 11 milligrams cholesterol; 15 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Makes 42 cookies

Preparation

1. Sift together the flour, cornstarch, salt and clove.
2. Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
3. Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 14-inch thick, and into a 912-by-11-inch rectangle. Refrigerate for at least 112 hours, or up to 2 days.
4. Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9-by-10 12-inch rectangle, then cut the dough into 112-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If you choose, dust the cookies with confectioners’ sugar while still hot. Transfer to a rack to cool.