Pecan Caramel Shortbread
- Yield: Makes about 10 dozen
Source: Martha Stewart Living, December/January 1999/2000
- 3 1/2 cups pecans
- 1 1/2 cups (3 sticks) unsalted butter
- 3/4 cup packed light-brown sugar
- 2 1/4 cups all-purpose flour
- Caramel for Cookies
Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.