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Brown Sugar Pecan Shortbread




Source of Recipe


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List of Ingredients




2 cups flour
1/4 tsp salt
1 cup butter, softened
2/3 cup packed light brown sugar
1/2 tsp vanilla
1 cup pecans, toasted and chopped (see below for how to toast pecans)
12 oz bittersweet chocolate, melted



Recipe



Stir together flour and salt in bowl. Set aside. Beat together butter, brown sugar, and vanilla in a large bowl at medium speed until well blended. Reduce speed to low. Gradually add the flour mixture and beat until well blended. Stir in the pecans. Turn dough out onto a sheet of plastic wrap and shape into 6" x 4 1/2" rectangle. Wrap securely and refrigerate several hours or until completely chilled.

Heat oven to 350°. Line 2 large baking sheets with parchment or waxed paper (*also can just grease the pan). Cut chilled dough in half lengthwise. Put half back in the refrigerator. Cut dough crosswise into 1/4" slices. Place on baking sheets, 1" apart. Repeat with the remaining half of the dough. Bake for 15 minutes or until golden brown, switching and rotating baking sheets halfway through baking. Remove sheets to wire racks and let cool.

Dip each cookie diagonally, halfway into the melted chocolate. Place on waxed paper and let stand at room temperature for several hours or until chocolate is firm. Store with sheet of waxed paper between layers of shortbread in airtight containers.

Toasting pecans: Heat oven to 350°. Spread nuts in single layer on a cookie sheet. Bake 5-10 minutes or until light golden brown, stirring occasionally.