Worlds Best Pecan Shortbread Cookies
- 1/2 cup light brown sugar
- 1 cup butter unsalted
- 1 1/2 cups all purpose flour
- 1/2 cup corn flour corn starch
- 1/2 cup chopped pecans finely ground
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla
- demerara sugar
- light brown sugar
- Preheat oven to 325u0b0. In a bowl combine the flour, corn starch, and finely ground pecans. In the bowl of a mixer cream the sugar and the butter. Add the vanilla and the chopped pecans. Slowly add the flour mixture and combine to form a dough.
- Roll out the dough to approximately 3/8 of an inch in thickness on a well floured surface or a large Silpat and cut into rounds 2 - 21/2 inches in diameter. Place on an ungreased baking sheet or one with a Silpat and bake for about 28 minutes until the edges are slightly browned. As soon as you remove them from the oven lightly sprinkle with Demerara sugar. Remove to a wire rack to cool. They will keep in an air tight container for a few weeks but don't worry they'll be eaten long before the expiration date.
light brown sugar, butter, flour, corn flour, pecans, pecans, vanilla, sugar, light brown sugar
Taken from www.yummly.com/recipe/Worlds-Best-Pecan-Shortbread-Cookies-1675607 (may not work)