Brown Sugar Pecan Shortbread

2 cups all-purpose flour
1/4-teaspoon salt
1-cup (2 sticks) butter, at room temperature
2/3 cup packed light-brown sugar
1/2-teaspoon vanilla
1 cup pecans, toasted (see Note) and chopped
12 ounce bittersweet chocolate, melted

Stir together flour and salt in medium-size bowl. Beat together the butter, brown sugar and vanilla in a large bowl at medium speed until the mixture is well blended. Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture and beat until well blended. Stir in the toasted pecans.

Turn dough out onto sheet of plastic wrap; shape into 6 x 4-1/2-inch rectangle. Wrap securely in the plastic wrap. Refrigerate the dough for several hours or until it is completely chilled.

Heat oven to 350°F. Line two large baking sheets with Reynolds® Parchment Paper. Cut chilled dough in half. Re-wrap one-half and store it in refrigerator until ready to slice. Cut the remaining in half lengthwise to make two logs. Slice each cookie dough log into 1/4-inch-thick slices.

Place cookie dough slices 1 inch apart on prepared baking sheets. Repeat with the remaining half of the dough.

Bake in 350°F oven for 15 minutes or until golden brown, switching and rotating baking sheets halfway through the baking.

Remove the baking sheets to wire racks and let cool.

Dip each shortbread diagonally, halfway, into the melted chocolate. Then place on parchment paper and let stand at room temperature for several hours or until chocolate is firm.

Toasted Pecans: To toast pecans, heat them in a medium-size skillet over medium-high heat, stirring occasionally, until slightly darkened and fragrant, 8 to 10 minutes.


Cooking with Brown Sugar: 51 Recipes

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