Yield: about 24 cookies
Brown butter enhances the sweet pecan flavor of these delicately sandy-textured shortbread cookies. Make sure to refrigerate the brown butter until it is cold and firm before creaming it with the sugar.
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Didn’t work for me either. I didn’t even get all of the flour in and it’s too dry to come together. So I guess I’m making pecan shortbread crumbs.
Help! Maybe because I measured instead if weighed the flour ? I have 3 rolls and they are falling apart. Probably won’t turn out. :(
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