From the Chef’s Corner
Two weeks ago I gave you the recipe for my Buttermilk Pudding and Carmel Oranges. Usually, I serve these shortbreads on the side, but there wasn’t enough room in the paper to print it all at once. So to “kick it up a notch,” my brown sugar-pecan Shortbreads are buttery, mildly sweet and perfect plate mates.
2 cups unbleached All-purpose flour ¼ cup packed light brown sugar 1 cup (2 sticks) butter, chilled 1 cup chopped pecans
Powdered sugar, optional
Preheat oven to 350 degrees F. Lightly butter 24 mini muffin cups (1 ¾ in); set aside.
In mixing bowl, stir together flour, sugar and ½ tsp. salt. Cut butter in 1 inch pieces; add to flour. Beat with electric mixer on low speed 5 to 7 minutes or until thoroughly blended, scraping sides of bowl occasionally (mixture will resemble fine crumbs and begin to cling together). Add pecans. Press mixture together to form dough.
Divide dough into 24 portions; press into muffin pans. Bake 15-20 minutes or until lightly browned. Cool 5 minutes in pans. Carefully turn out of pans. Cool completely on wire racks. Dust with powdered sugar before serving.
This dessert is worth every bit of the effort that goes into making all three parts.