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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Help! Maybe because I measured instead if weighed the flour ? I have 3 rolls and they are falling apart. Probably won’t turn out. :(
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?