Sweet treats of any kind are hard for me to resist. If I don’t have them in the house then I am perfectly fine, but once they are here it is a bit hard to say no to them. Because of this I don’t generally buy treats and only make them once in a while. We all need to give in a little sometimes, right?
Shortbread has been a favorite of mine since I was a kid. This shortbread uses brown sugar instead of white sugar. The brown sugar gives it a warm feel, perfect for Fall. The shortbread is delicate, a little crumbly, and so good. It is not crisp, but rather a little bit soft and melts in your mouth. It is a dessert that can be eaten alone, with a cup of coffee or tea, to make a great crust for a pie or cookie bars, and it also goes well with ice cream.
I paired these shortbread with my homemade fresh peach ice cream and it was so good. It tasted like a Southern dessert.
This is my first shortbread recipe but for sure more will be coming!
- 1 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 tsp almond extract
- 2 cup all purpose flour
- 5 Tbsp cornstarch
- 1 cup pecans, rough chopped
Preheat oven to 350° F. Grease or line with parchment paper a 9x9 baking pan.
Beat together butter and brown sugar. Add in almond extract. Stir in flour and cornstarch until just combined. Stir in pecans.
Pour dough into prepared pan. Using your hands spread the dough evenly throughout the pan. Bake for 25 minutes or until the edges are lightly browned. The top will remain pale.
Cool for 15-20 minutes before cutting into squares.