Browned Butter-Pecan Shortbread

1. 1

   Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.

2. 2

   Remove pan from heat immediately, and pour butter into a small bowl.

3. 3

   Cover and chill 1 hour or until butter is cool and begins to solidify.

4. 4

   Beat butter at medium speed with an electric mixer until creamy.

5. 5

   Gradually add brown sugar and powdered sugar, beating until smooth.

6. 6

   Gradually add flour to butter mixture, beating at low speed just until blended.

7. 7

   Stir in pecans.

8. 8

   Shape dough into 4 (8-inch) logs.

9. 9

   Wrap logs tightly in plastic wrap, and chill 4 hours or until firm.

10. 10

    Cut logs into 1/4-inch-thick rounds; place on lightly greased baking sheets.

11. 11

    Bake at 350u00b0 for 8 to 10 minutes or until lightly browned.

12. 12

    Transfer to wire racks to cool.

13. 13

    **Cook time does not include butter chill time of one hour or dough chill time of 4 hours.

* Per serving · 4 servings · Values may vary.