Pecan Shortbread
~from Savoring Time in the Kitchen
Yields 2 dozen cookies
2 cups all-purpose flour
2/3 cup packed light brown sugar
5 tablespoons cornstarch
½ teaspoon salt
16 tablespoons cold, unsalted butter, cut into small pieces
2 teaspoons vanilla extract
1 cup toasted pecans, finely chopped
Heat oven to 350. Place whole pecans on a baking sheet and toast in oven for about 6 minutes. Remove and cool completely. When cool, put pecans in a food processor with a teaspoon or so of flour and pulse until finely chopped, stirring a few times. Add a little more flour if they start to stick together.
Line a 9-inch square pan with parchment paper, letting some excess paper extend beyond front and back edges of the pan (this will act as a handle to help lift the dough out after refrigerating). Line 2 baking sheets with parchment or silicone liners.
With the paddle attachment of a stand mixer, combine the flour, sugar, cornstarch and salt. Add the butter and vanilla and mix on low speed until the dough is thoroughly mixed and begins to clump together. Add the pecans and mix just enough to incorporate. The dough will look rather dry and crumbly.
Press the dough into the lined 9-inch pan (I used the back side of a spatula to help press the dough into the pan evenly). Chill for at least 30 minutes. Using the excess parchment handles, lift the dough out of the pan in one piece. Cut the dough into squares approximately 1 to 1-1/2 inch pieces – either 6 across and 6 down or 8 across and 8 down, depending on the size you wish.
Transfer the cut shortbread to the lined baking sheets and bake until they feel firm to the touch and just begin to turn golden brown, about 15 to 20 minutes. The edges will round a bit as they bake.
Cool completely on a wire rack before storing or serving.