Saturday, May 30, 2009
Here in blogland, you don’t have to reach for shortbread. Shortbread will float peacefully into your mouth. Calorie free and full of flavor you can just crunch munch munch until your cookie desires are filled. Ah yes, blogland is indeed a happy place.
If only that were true, then I would eat these buttery, crunchy cookies all day long! Scotch and brown sugar together add a wonderful deep rich brightness to this shortbread. Purchase a little sample bottle of The Macallan Scotch for under five dollars and you’ll get five or six batches out of it.
½ cup pecans
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ¼ sticks (10 Tablespoons) unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar (the fresher the better)
1 Tablespoon Macallan Single Malt Scotch
2 teaspoons real vanilla extract
½ cup coarsely chopped pecans
1 Tablespoon coarse sugar
1. Place the oven rack on the lower third and preheat the oven to 325 degrees. Line a 9 inch square baking pan with foil and brush lightly with butter. You want to be able to lift the bars out by the foil edges.
2. Process the pecans, flour, and salt together in a food processor until pecans are finely ground. Set aside.
3. In a stand mixer beat the butter for a minute until creamy. Add the granulated sugar, brown sugar, scotch, and vanilla extract and beat for 2 minutes until the texture is light and fluffy.
4. At low speed mix in the flour half at a time until just combined. Be careful not to over mix.
5. Dump the dough into the baking pan and spread out evenly. Press gently with the back of a dry mixing cup to even out the dough a little.
6. Sprinkle the top with the chopped pecans and then the coarse sugar.
7. Bake for 35 to 40 minutes until lightly golden brown around the edges.
8. Remove from the oven and set the timer for exactly 15 minutes. After the timer goes off, grab the edges of the foil and move the shortbread to a very nearby cutting surface and cut into squares. Move the bars to a cooling rack and finish cooling.
Notes: I found the coarse sugar at Michaels.
Recipe by Laura Flowers