Brown Sugar Pecan Shortbread
We stumbled upon this mystery blogger who used Bourbon Barrel Aged Demerara Sugar from 240Sweet in a recipe! Do you know who this is? Either way, this shortbread sounds yummy.
Brown Sugar Pecan Shortbread
1 ¼ c flour
½ c pecan pieces, toasted
¼ t salt
10 T butter, softened*
¼ c sugar
¼ c brown sugar
1 ½ t vanilla
Coarse sugar for sprinkling (something like sugar in the raw would be good)
⅓ c chopped pecans for topping, untoasted
- Place the flour, toasted pecans and salt in a food processor and pulse until finely ground, about 15 seconds.
- In a stand mixer, cream the butter and sugars until light and fluffy. Add vanilla. Blend in flour mixture at low speed until just combined.
- Press the dough into a greased 8 or 9 inch square pan. Sprinkle with the coarse sugar and untoasted pecans.
- Bake at 325 for about 20-25 minutes. Keep an eye on it, the edges will start to get a little toasted and the center should just look set.
