Another from the Christmas cookie list. I haven’t made this one in a few years. Having just read through it, I think it might be time to break it out again : )
The original recipe called for cashews, but I switched to pecans. Don’t forget to roast them before you use them … it makes all the difference.
- 2/3 cup butter
- ½ tsp vanilla
- 1-1/4 cups flour
- 3 Tbsp packed brown sugar
- ½ cup powdered sugar
- 2-3 tsp milk
- 2 Tbsp finely chopped roasted pecans
Preheat oven to 325°. Line an 8x8x2 inch baking pan with foil, extending foil over edges.
In a medium saucepan, heat butter over medium heat until the color of light brown sugar, stirring often. Cool slightly. Set aside 2 tablespoons for icing.
Stir vanilla into remaining browned butter. Chill about 1 hour or until browned butter solidifies.
In a medium bowl, combine flour and brown sugar. Using a pastry blender, cut in chilled browned butter until mixture resembles fine crumbs and starts to cling. Press dough firmly into bottom of prepared baking pan. Bake about 25 minutes or until firm but not brown. Using foil, lift the shortbread from pan. Cut into bars. Again, using foil, transfer the bars to a wire rack. Cool on foil.
In a small bowl, combine reserved browned butter, powdered sugar and enough milk to make drizzling consistency. Drizzle over cooled shortbread. Sprinkle with pecans.