My kingdom for a packet of sugar in the raw....
This recipe calls for turbinado sugar. Basically sugar in the raw. Enough to sprinkle on the tops of the cookies. Of course, when I was baking these, I wasn't ready to run to Whole Foods to see if they had it in their bulk bins. I'm also not in the habit of liberating sugar packets from restaurants. So there I was in the KS (King Soopers for those not in CO) and I gave in and bought a box of sugar. A freakin' $4 box of sugar.
I'm going to be dusting cookies and sweetening my coffee with this sugar for a long time!
Enough about the sugar, let's focus on the cookies: Crisp, buttery and full of brown sugar goodness. Yum!
What You Need
1 and 1/2 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons finely chopped pecans, toasted (basically a 1/4 cup before you chop them)
1/8 teaspoon salt
1/2 cup butter, softened (real butter is the only way to go with shortbread)
1/2 cup packed dark brown sugar
1/4 cup ice water
2 tablespoons turbinado sugar
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute).
Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.) Sprinkle ice water over flour mixture; beat at low speed just until combined. Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 350°.
Put a silicone baking mat on your cookie sheet. Unwrap dough; cut each log into 16 slices (my slices must have been skinny, because I ended up with more than 32 cookies total...ok by me) using a serrated knife. Place dough circles 1 inch apart on prepared baking sheets. Sprinkle tops evenly with turbinado sugar, gently pressing into dough. Bake at 350° for 18 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack.
Recipe Source: Cooking Light, June 2007