Brown Sugar-Pecan Shortbread

Brown Sugar-Pecan Shortbread
Photo by Becky Luigart-Stayner


  • 2 tablespoons turbinado sugar
  • 3 tablespoons finely chopped pecans, toasted
  • ½ cup butter, softened
  • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
  • ½ cup packed dark brown sugar
  • 1/8 teaspoon salt
  • ¼ cup ice water
  • + 1 more ingredients
    • ¼ cup cornstarch

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute). Gradually add flour mixture, ...

View full recipe at My Recipes


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