Brown sugar-pecan shortbread cookies from Baking - From My Home to Yours (page 127) by Dorie Greenspan

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

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

  • averythingcooks on October 07, 2022

    I actually really like these cookies but I do have a few comments. I chilled my rolled dough for more than the minimum 2 hour time but they did spread a bit / did not hold the clean edges as shown in the book. Also, I was sure I overcooked them (even starting with 2 minutes less than the cook time given) but then I tasted them...I get the brown sugar & the pecans with the lovely texture I expect from good shortbread. I would make these guys again for sure.

  • rionafaith on December 17, 2016

    p. 127 -- These totally didn't work for me, not sure what I did wrong. But they completely melted/disintegrated in the oven despite my dough being well-chilled. Womp womp.

  • twoyolks on April 05, 2016

    These taste like mediocre shortbread cookies. Neither the brown sugar nor the pecan flavor can be tasted in the finished cookie.

  • Evie on February 01, 2012

    pg. 127

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