Brown Butter Pecan Shortbread
Buttery, nutty Brown Butter Pecan Shortbread is the perfect cookie for snacking, holiday trays or with hot tea. Simple to make with just five ingredients.
Servings 64 cookies
Ingredients
- 1 1/2 cups butter, cut into smal pieces
- 3/4 cup brown sugar
- 3/4 cup powdered sugar
- 3 cups all-purpose flour
- 1 1/2 cups finely chopped pecans
Instructions
- Cook butter in a large skillet over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately and pour butter into a shallow dish. Do not cover. Chill 1 hour or until butter is cool and begins to solidify.
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until smooth. Gradually add flour to butter mixture, beating at low speed just until blended. Stir in the pecans.
- Shape dough into 2 (8 inch) logs. Wrap logs tightly in plastic wrap and chill 4 hours or until firm.
- Preheat oven to 350 degrees. Cut logs into 1/4 inch thick rounds; place on lightly greased baking sheets. Bake for 8-10 minutes or until lightly browned. Remove to wire racks and let cool completely.