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Brown Butter Pecan Shortbread.
Note: This recipe requires 2-4 hours of chill time, so plan ahead!
In a large skillet, cook the butter over medium heat, stirring constantly. After about 6 to 8 minutes, the butter will turn golden brown, and form tiny brown specks at the bottom of the pan. Promptly remove pan from heat, and pour butter into a shallow dish. Do not cover. Chill for 1 hour in the refrigerator, until the butter is cool and begins to solidify.
Put the chilled browned butter in the bowl of an electric stand mixer. Beat at medium speed until creamy. Gradually add the sugars, mixing until smooth. Add the vanilla extract. Gradually incorporate the flour, beating at a low speed just until blended. Stir in the pecans.
Shape the dough into four 8 inch long logs, or divide dough into 4 sections and press out flat into a 1/4 inch thick disc. See note (*) below. Wrap tightly with plastic wrap and chill 2-4 hours or until firm.
Preheat your oven to 350 F. Cut the logs into 1/4 inch thick slices, or if you did the disc, just use a small round cookie cutter to cut out your cookies. Place cookies on a greased cookie sheet about an inch apart. Bake for 8 to 10 minutes, or until lightly browned. Remove from oven and allow the cookies to cool on a wire rack.
* Recipe note: Your dough will be fairly dry and a bit crumbly. Just continue to work with it, pressing it together and the cookies will turn out fine. I prefer to use the flat disc method, then I can cut out my cookies with a cutter, and re-roll the scraps to cut out more cookies.
(Recipe adapted from Southern Living.)
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!