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Orange Pecan Brown Sugar Shortbread

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Ingredients
2 sticks (1 cup) butter, at room temperature + 1 t. for pan
2 cups plain unbleached flour
¾ cup brown sugar, packed
1/8 t. fine sea salt
1T. cornmeal
Zest of 2 oranges
½ c. toasted pecans

You will also need:
Large casserole or baking dish (approx. 13x9x2”)
Microplaner or zester
Mixer

Instructions
Preheat the oven to 325oF.

Butter the baking dish with 1 t. butter. Set aside.

Cream the butter and sugar together in the mixer at medium speed until they are fluffy, about 2-3 minutes. Reduce the speed of the mixer and add the flour, salt and cornmeal. Mix until just incorporated. Stir in the zest and the toasted pecans.

Pour the mixture (it should still be crumbly, but moist) into the prepared baking dish. Press it down with your hands until it is even in the dish. Make decorative patterns with the prongs of a fork, if desired. Bake for approx. 30 minutes, until golden brown.

Remove the pan from the oven. Let the shortbread cool for about 5 minutes. Loosen the sides of the shortbread from the dish and cut into pieces. Do not remove from the pan for another 15-20 minutes, when much cooler and set. Remove carefully from the baking pan. Eat immediately or store for up to three days in an airtight container.


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