Brown Butter Pecan Sandie Shortbread Cookies
It’s basically pie crust in cookie form – I can’t get enough of shortbread…I mean buttery biscuit like cookies with small morsels of pecans and brown butter. So necessary.
I have lots of food memories of pecan sandies. Butter, butter and more butter. The dough comes together quickly and with a nice chill in your refrigerator – roll them out and cut them to your liking. Glaze and sprinkle to finish them off.
Supernatural sprinkles are the bomb. There are SO many reasons why I love using them.
- NO red die #40
- Colors from plants + spices
- No palm oil
- Soy + gluten free
I used the Great Big Blizzard Sprinkles on these cookies
Make that glaze.
The glaze is a mixture of 2-4 ingredients – so make it your own.
- powdered sugar
- milk
- vanilla extract
- ground cinnamon
Leave it plain jane with just the sugar and milk. I just love adding the tiniest amount of vanilla extract and cinnamon.
Cinnamon pairs very well with the pecans. It’s an extract touch but makes them a bit more fancy. Plus a sprinkle of sprinkles is always fun too!
Brown Butter Pecan Sandie Shortbread Cookies
- Total Time: 28 minutes
- Yield: 24 1x
- Diet: Gluten Free
Description
Buttery, flakey and delicious.
Ingredients
- 1 cup salted butter, room temperature
- 1/2 cup sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pecans, chopped finely
- 2 cups gluten free flour blend
Vanilla Glaze
- 1 heaping cup powder sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk
Mix everything together in a small bowl and let sit until needed.
Instructions
- Melt 1/2 cup of butter in a small sauce pan on low heat. Swirl occasionally until it is foamy and starts to change to a light brown color. Remove from the heat and pour into a small bowl or jar. Place in your freezer for 10 minutes.
- When the brown butter has cooled slightly, add it into the bowl of a stand mixer, along with the remaining 1/2 cup softened butter, sugar and brown sugar. Beat on medium/high for 2 minutes. Scrap down the sides, if needed.
- Mix in the egg, vanilla extract and salt until fully combined.
- Pour in the pecans and flour. Mix on low until fully combine. Scrap down the sides, if needed.
- Using a wooden spoon or rubber spatula, turn the cookie dough onto it’s self so that is forms into a large ball.
- Place the ball on a piece of parchment paper. Wrap it up like a present and place in your refrigerator for 30 minutes.
- Preheat your oven to 350F.
- Cut the chilled cookie dough in half. Using a rolling pin and a sprinkle of extra flour, roll out to 1/4 inch thick. Using a cookie cutter (shape or circle), cut the cookies out.
- Bake for 6 minutes. Remove the tray from the oven and tap 2-3 times on your countertop or stove top to deflate the cookies. Return the tray back to the oven for 3 minutes. Remove from the oven and let cool on the tray for 1 minutes. Then place the cookies on a wire rack to cool completely.
- If using glaze, dip one side of each cookie into the glaze. Sprinkle with festive sprinkles or leave plain. Return to the wire rack to let the glaze set up.
Notes
Return the cookie dough to your refrigerator between batches, if you aren’t rolling out all the dough at once. You want the butter to remain cool to cold when you roll it out and bake it. This helps the cookies to be more flakey.
- Prep Time: 20
- Cook Time: 8
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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