Shortbread seems to be one of those melt in your mouth cookies that doesn’t require a lot of ingredients. I remember a roommate of mine baking up a batch effortlessly and us devouring it with equal effort. But, I admit that the floury taste often stood out to me as plain and at times, pasty.
I think that has been remedied. I absolutely loved the taste of brown sugar in the shortbread. The pecans that were studded throughout added a wonderful touch as well. Maybe it is because I rarely use brown sugar, or maybe I had simply tasted nothing like these. But they were delicious!
My only dismay is that they seemed flat and stretched out of shape. The shortbread in the book look perfectly thick with fork pricked holes that did not close up at the first sign of heat. Did I do something wrong? Was the picture in the book an illusion?
Maybe I will have to practice on another batch to see if I can get it right this time. Oh, and so I can eat more.
Brown Sugar Pecan Shortbread is being served up for Tuesdays With Dorie Rewind. This weeks TWD recipe, Creme Brulee, was chosen by Mari of Mevrouw Cupcake. Enjoy some of the regular scheduled Creme Brulee by visiting the blogroll at the Tuesdays With Dorie website.