This week I made dinner for the teachers at our school. Our menu was Italian, but I figured they’d forgive me for flying farther north for the dessert. I served the shortbread with a brown butter pecan glaze on top.
These cookies are some of the yummiest shortbread cookies around. I love them. The recipe comes from my Mom… the source for many of my favorite recipes. And it’s very traditional Scottish shortbread. Best of all they are SO easy. Just 3 ingredients in the cookie.
Here’s the recipe:
- 1 lb. butter
- 1 cup powdered sugar
- 4 cups flour
Cream butter and sugar until light and fluffy. Slowly mix in the flour until well incorporated and dough pulls into a ball. Turn out onto counter. You may lightly flour your surface. Roll out to desired thickness… between 1/4″ and 1/2″ thick. (Remember the cookies don’t raise.) Cut out in desired shape. You may use a cookie cutter, or cut with a knife or pizza cutter into squares, diamonds or triangles.
Place on a cookie sheet. Bake at 350 degrees for 20 -25 minutes, until lightly golden.
Now for the glaze:
- 1/2 cup finely chopped pecans
- 1/4 cup melted butter
- 1 Tbsp. heavy cream or half and half
- powdered sugar to desired consistency
In a saute pan, lightly toast the pecans. Pour melted butter over the top and let cook for about 1 minute. Remove from heat and add cream. Pour in powdered sugar while whisking with a spoon until you reach desired consistency… preferably a slightly thick glaze. You can always add a bit more cream if the glaze is too thick.
Click over to Tasty Kitchen for the Printable Recipe.