Wow - that was a mouthful - and these cookies are all that and more. Here's the back story...the good doctor stopped into a local bakery that is not known for anything - really, I don't know how they stay in business - but the good doctor went in, wanting something good and not seeing anything she settled on a cookie that had nuts in it. She got back in her car happily eating her cookie and realized after a few bites that it was not only good, but dang good. So she called the Fashionista, who, at her core, is a food sleuth. The Fashionista, knowing this bakery has nothing to offer, was intrigued and went and bought herself a cookie. At first bite she was not impressed, thinking the good doctor had been misled yet again by her magic Eight Ball, but after the third bite she thought maybe the good doctor had indeed hit upon something. So the Fashionista brought me a tiny bit of her cookie, already chewed upon, and the crumbs, for me to decipher and try to come up with a recipe. Not even a whole cookie. So I bit slowly...definitely tasted Crisco, which I think should be banned worldwide, except for greasing cookie sheets, and definitely tasted the nuts...and then more subtly the brown sugar and the unmistakable quality of shortbread. I had all the information I needed to recreate these wonderful nutty cookies for myself, the Fashionista and the good doctor, who will no longer need to go slumming in THAT bakery!
Really, this is such a simple recipe and they are such good cookies - especially if you are a nut...or like nuts. You're going to want to print this one and make these...you're going to love the buttery goodness of these cookies - that's a promise!
Nutty Brown Sugar Shortbread Cookies - ME
2 cups all-purpose flour
1 1/2 cups butter, softened (3 sticks)
1 cup cornstarch
pinch of salt
1 cup brown sugar
3/4 cup finely chopped mixed nuts (I suppose you could use all of one kind of nut, like pecans)
Preheat oven to 325 degrees. Sift flour, cornstarch and salt into a medium-size bowl; set aside. In a large bowl, cream butter and brown sugar with an electric mixer until light and fluffy. Gradually add in dry ingredients until thoroughly mixed and then stir in nuts. Dough will be very thick. Using a 2 tablespoon scoop, scoop up dough into small rounded balls and place on cookie sheet lined with parchment or silpat sheets. Bake for 15 to 20 minutes, or until bottom of cookies are a golden brown. Cookies will appear soft but with "set" as they cool. Makes 2 dozen cookies.
"Even if you don't risk anything, you risk even more." ~ Erica Jong
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One year ago today: Max's New Sweater Sets
