Brown Sugar-Pecan Shortbread

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/4 cup cornstarch
• 3 tablespoons finely chopped pecans, toasted
• 1/8 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup packed dark brown sugar
• 1/4 cup ice water
• 2 tablespoons turbinado sugar

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute). Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.) Sprinkle ice water over flour mixture; beat at low speed just until combined. Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
2. Preheat oven to 350u0b0.
3. Line baking sheets with parchment paper. Unwrap dough; cut each log into 16 slices using a serrated knife. Place dough circles 1 inch apart on prepared baking sheets. Sprinkle tops evenly with turbinado sugar, gently pressing into dough. Bake at 350u0b0 for 18 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack.
4. If you don't want to bake all of the cookies at once, freeze one dough log for up to two months. Slice frozen dough, and bake; if the dough is too hard to slice, let it stand at room temperature for 10 to 15 minutes.

flour, cornstarch, pecans, salt, butter, brown sugar, water, turbinado sugar

Taken from www.myrecipes.com/recipe/brown-sugar-pecan-shortbread (may not work)