"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Brown Sugar Pecan Shortbread Recipe

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This recipe for Brown Sugar Pecan Shortbread, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Sunday, May 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter, room temperature
1/2 c. brown sugar, packed
4 T. sugar
2 tsp. vanilla
2 c. all-purpose flour
1-1/2 c. pecan pieces, lightly toasted and finely chopped

Directions:
Directions:
Preheat oven to 350 F with rack in center of the oven. Cream butter and both sugars. Beat in vanilla, flour and pecans just until thoroughly combined. Mixture will be a bit crumbly and very nutty. Divide dough between two disposable aluminum pie plates. Press evenly and prick here and there with a fork. Put pie plates on cookie sheet and bake 22 min. Remove to a rack and cut into wedges with a pizza cutter. Immediately thereafter, flip onto another plate so shortbread is upside down. Then, flip back to right-side up onto another plate that is lined with 2 paper towels. Eat several wedges immediately. Save a few to share with someone you love.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
This is the best shortbread I have ever had. Bryan even likes it. The recipe is from my friend, Laura Freeman, whom I have crowned "Queen of Shortbread." She and I went to school together at University of Richmond and reunited when we both moved to Blacksburg.

 

 

 

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