Tuesday, September 30, 2008

Tuesdays with Dorie Rewind-Brown Sugar-Pecan Shortbread Cookies

Mari, who runs the beautifully delicious Mevrouw Cupcake chose Creme Brulee for this week's Tuesday's with Dorie recipe. I really wanted to make this and do a pumpkin version, but I don't have a torch and didn't know if I wanted to try out the broiler, plus I have been making treats like crazy and so when we were given the choice to do a rewind, I decided that is what I would do.
I decided to try the Brown Sugar-Pecan Shortbread Cookies, which was the first recipe chosen when TWD started. These little cookies were tricky! I made sure not to handle the dough too much and also chilled it for a day, but some of them still spread and got really crunchy. I had about 2/3 that turned out right, so I guess that is something to be happy about. They were really delicious and lucky I was able to take them to a gathering so that we didn't end up eating them all. Go check out all the other Creme Brulee and Rewinds, by visiting the Tuesday's with Dorie Blogroll!

Brown Sugar-Pecan Shortbread Cookies
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.127)
Ingredients:

1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground cloves
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
1/2 cup finely ground pecans
Confectioners’ sugar, for dusting (optional)


Directions:
1. Sift together the flour, cornstarch, salt and cloves.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.
3. Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets wiht parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale - they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving



21 comments:

Lori said...

oooh...those edges look so crispy, i want to eat one right now. what's a little shortbread spreading between friends, anyway.

Prudy said...

I've really been wanting to try this one. I just read one review that said they came out little bit greasy. What do you think? Should I try them or stick with me own brown sugar short bread recipe?

Alexa said...

A great way to rewind... All I need now is some tea with those beautiful cookies.

Anne said...

Fun rewind! I had the same problem with mine. I think I'll try keeping them just a little thicker and refrigerating after cutting, too, so they go into the oven cold. The flavor was certainly amazing and yours look great!

Susie Homemaker said...

oooh, i have been wating to make these - I may have to now!

Engineer Baker said...

I tried making these a while back and they spread like crazy! Lucky you that most of your turned out well. They look delicious.

Cathy said...

These look absolutely delicious -- what a perfect rewind choice! I'm looking for some goodies to bring on a family trip to the lake in a couple of weeks, and these shortbread cookies look like a perfect fall treat.

Mevrouw Cupcake said...

Your shortbread looks great! I love pecans so much, they have such a great flavor.

The Blonde Duck said...

This is wonderful! I needed something to bake for a co-worker's b-day and had no time to go to the store. I've got everything required. Thanks so much for posting this!

Teanna said...

They look absolutely stunning! Great rewind... I definitely want to try these out!

The Food Librarian said...

Super nice! I want to try these!

n.o.e said...

Mary Ann, I almost did a rewind, and this recipe was on the short list. Yours are so pretty! I read your comments on Prudy's post, and now I'm not sure I will make them. I wonder if a tart ring would help with the spreading? We usually make shortbread in a pie plate or something, and score it before baking. Your idea of pumpkin creme brulee is enticing!

Christine said...

Those look so good! Great job!

Tracey said...

I made this recipe this week too and mine also spread a lot! I think yours look great!

bakingwiththeboys said...

I braved the broiler and made a pumpkin version. It was melty. You probably made the right decision. I used this shortbread as a tart crust and it worked really well.

Aggie said...

I love shortbread cookies! These look so good, I want a bite of one right now!!

You have been a baking machine lately! Everything you make turns out so great!

steph- whisk/spoon said...

this is one i've been wanting to go back and make, too! they look great!

Jenny said...

Yum, I love shortbread cookies, but have yet to make my own. I think I'll use this very recipe!

pinkstripes said...

Your squares turned out gorgeous. They look delicious!

Rebecca said...

These look so good. They're going on my must-try list.

Shari@Whisk: a food blog said...

Your cookies in the photo look crispy and perfect!