Pecan-butterscotch shortbreads from Dorie's Cookies (page 194) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dulce de leche

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 29, 2018

    These are very tasty little shortbread cookies. Baking them in muffin tins sounded a little fiddly, but it worked quite well and wasn't at all difficult. I didn't have dulce de leche, but sandwiched them with some homemade caramel sauce that had been sitting in the refrigerator just waiting to be used. It was a great combination, although messy. The caramel really complements the flavor and texture of the cookies. They're good on their own, too, but less sweet and not as flavorful.

  • sck on January 01, 2018

    Wonderful! We made with white chocolate chips. Made some in muffin pan as instructed and others as cut outs and there really was a difference! Follow her instructions :)

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