Dorie Greenspan's Brown Sugar Pecan Shortbread recipe?

[TorontoJo]

Would anyone be able to post a paraphrased version of this recipe for me or email it to me directly at "email.joanne AT gmail.com"

The reviews of the cookies make them sound delicious and I want to add to them to a dessert party menu.

TIA!

[ciaogina]

Could the rest of us get an idea of how the recipe turned out?
Thx.

[beetlebug]

http://www.chowhound.com/topics/show/...

[Smokey]

Also, try doing a search for these. They were discussed in the Dorie Greenspan cookies thread because a few folks made them. You already have the recipe here, the comments may just help you decide how you feel about making them and possible mods.

Good luck!

[TorontoJo]

Thanks, that is actually where I read about them. They sounded delicious (despite some of the problems), so I desperately wanted to make them!

[Candy]

You should have the recipe with my notes from making them in your in box now.

[TorontoJo]

Thanks, charlieboy! And thanks, Candy! Did you send to "email.joanne"? (The "email." is actually part of the address.) I don't see anything in my inbox yet, but I'll keep an eye out.

[Candy]

I'll try again. I just found a reject in my junk filter

[charlieboy]

I just took Dorie's book ("Baking From My Home to Yours") out of the library this afternoon. These cookies look scrumptious - here's the (paraphrased) recipe: If you make these please post the results.

1 1/2 c. a.p. flour
1/4 c. cornstarch
1/4 tsp. salt
pinch ground cloves
8 oz. sweet butter - room temp.
3/4 c. packed lite brown sugar
1/2 c. pecans (fine ground)
Optional: confectioners sugar for dusting

1. Sift flour, cornstarch, salt & cloves.
2. Using a stand mixer w. paddle, beat butter & brown sugar on medium speed for 3 mins. or until smooth, reduce speed to low and add dry ingredients just until they disappear, add pecans - (don't overwork the dough).
3. Transfer dough inside a gallon sized ziploc & roll out to a 9 x 10 1/2" rectangle and 1/4" thickness. Turn and lift bag occasionally to avoid creases. When its the right size and thickness, seal bag (press out the air) and refrigerate dough at least 2 hours or up to 2 days.
4. Preheat oven 350 degrees.
5. Line 2 baking sheets w/parchment or silpat.
6. Place ziploc on cutting board and slit open. Turn dough onto board. With a sharp knife, (and ruler as a guide) cut dough into 1-1/2" squares. Transfer to baking sheets and prick each cookie two times with fork, pushing tines through the cookies until they hit the sheet.
7. Bake 18-20 mins. rotating from top to bottom and front to back midway. They should be very pale and not take on much color.
8. Transfer cookies to a rack to cool.
Optional: dust with confectioner's sugar while still hot. Cool to room temp. before serving.