Comments on: Brown Sugar Pecan Shortbread

By: Chaya

Chaya — Mon, 05 Oct 2009 18:36:30 +0000

This is one my husband will love. Pecans are the nut of choice, these days.

By: Lisa

Lisa — Wed, 11 Jun 2008 03:37:36 +0000

I’ve made these shortbread several times, and I’ve found that they don’t spread so much if you (1) add a few extra Tablespoons of flour, and (2) freeze them SOLID before baking them. I chill them well, slice them, and then freeze them a good several hours before baking. They still taste wonderfully buttery and delicious.

By: Tartelette

Tartelette — Sat, 07 Jun 2008 01:33:52 +0000

Makes me think it’s the butter content… which would suck since I love butta !!
They do look good, you are too hard on yourself :)

By: Sharona May

Sharona May — Thu, 05 Jun 2008 11:30:15 +0000

Looks so elegant I love it! Your photo gives such an English feel to the food which fits perfectly with the shortbread cookies.

Sharona May

By: Linda

Linda — Wed, 04 Jun 2008 13:02:43 +0000

Thanks everyone :)

By: Steph

Steph — Mon, 02 Jun 2008 16:05:53 +0000

They sound delicious, and look delicious! I actually haven’t had much success from Dories book, but I assume it’s me. I’m not giving up though!

By: Patricia Scarpin

Patricia Scarpin — Mon, 02 Jun 2008 15:16:38 +0000

I have been thinking of making this recipe ever since I got the book, a year ago or so. Even though you weren’t 100% satisfied with the cookies, they look fantastic!

By: My Sweet & Saucy

My Sweet & Saucy — Mon, 02 Jun 2008 02:27:51 +0000

What a yummy twist on a shortbread cookie!

By: giz

giz — Sun, 01 Jun 2008 22:13:53 +0000

They do look really amazing – Dorie’s recipes are always so accessible.

By: Brittany

Brittany — Sun, 01 Jun 2008 19:52:13 +0000

Oh my! They look like they will melt in your mouth!