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