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.)