Recipe: Brown sugar shortbread
- 1 cup halved pecans
- 1-1/4 cups unsalted butter, softened
- 1/2 cup demerara sugar, plus extra for sprinkling on top
- 2-1/4 cups all-purpose flour
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp salt
1 Preheat oven to 350F. On a small baking sheet, toast the pecans in the oven for 8 to 10 minutes. Allow to cool and then chop coarsely. In a bowl, beat the butter until soft and smooth. Add the demerara sugar and mix well. In a separate bowl, mix together the flour, nutmeg and salt. Stir into the butter mixture along with the chopped pecans.
2 On a piece of parchment paper, roll the dough out into a square shape, about 1/4 inch thick. Place on a baking sheet and refrigerate for at least an hour before cutting. Once firm, cut the dough into 2-inch squares. Place the squares about 2 inches apart on parchment paper-lined baking sheets and sprinkle the cookie tops with a little extra demerara sugar. Bake for 20 to 22 minutes, rotating the baking sheet halfway through. Cool completely and serve.
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