Sweet & Nutty Shortbread

Hubby: "Martha's shortbread isn't sweet enough, it is too salty. I want shortbread that is sweet."

Was that a baking challenge, hubby? Yay an excuse to bake!

Brown Sugar Pecan Shortbread

from Dorie Greenspan's Baking: From My Home to Yours

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Pinch of ground cloves
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 3/4 cup (packed) light brown sugar
• 1/2 cup finely ground pecans
• Confectioners’ sugar, for dusting ("optional" - but let's be honest, it really isn't.)

Directions:

1. Sift together the flour, cornstarch, salt and cloves.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.

3. Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. (If you are using a gallon size Ziploc, you don't really have the option to make it these exact dimensions, just roll it out to fill the whole bag :) As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets wiht parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. I found eyeballing it and using a pizza cutter worked well :) Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like (you would like, trust me), dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. They keep in an airtight container for a week+, if they happen to stay around that long ;)

My cookies spread a bit more than I would have liked - next time (and there will be a next time) I will return them to the fridge before popping them in the oven :)