Pour yourself a tall cup of coffee or tea and sit down to enjoy browned-butter pecan shortbread from Southern Living: Classic Southern Desserts Minimal effort stands between you and crumbly, sweet, nutty delight.
Reprinted with permission from Copyright © 2012. Published by Oxmoor House. Available wherever books are sold. All rights reserved.
- 1 1/2 cups butter, cut into pieces
- 3/4 cup firmly packed brown sugar
- 3/4 cup powdered sugar
- 3 cups all-purpose flour
- 1 1/2 cups finely chopped toasted pecans
Cook butter in a large skillet over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a shallow dish. Do not cover. Chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until smooth. Gradually add flour to butter mixture, beating at low speed just until blended. Stir in pecans.
Shape dough into 4 (8-inch) logs. Wrap logs tightly in plastic wrap, and chill 4 hours or until firm.
Preheat oven to 350°F (180°C). Cut logs into 3/4-inch-thick rounds; place on lightly greased baking sheets. Bake at 350 for 8 to 10 minutes or until lightly browned. Remove to wire racks, and let cool completely.