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Perfect Brown Butter Pecan Shortbread Cookies Recipe with Easy Caramel Drizzle

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These brown butter pecan shortbread cookies with caramel drizzle offer a rich, nutty flavor combined with a silky caramel finish. They are quick, easy, and perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • ½ cup (60g) powdered sugar
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ¾ cup (90g) chopped pecans, toasted
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup (100g) brown sugar, packed (for caramel drizzle)
  • 3 tbsp (45ml) heavy cream, room temperature (for caramel drizzle)
  • 2 tbsp (28g) unsalted butter, softened (for caramel drizzle)
  • ½ tsp vanilla extract (for caramel drizzle)
  • Pinch of salt (for caramel drizzle)

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts, then watch carefully as it begins to foam and turn golden brown (about 5-7 minutes). You’ll smell a nutty aroma and see tiny brown specks in the butter. Remove from heat and let cool for 10 minutes.
  2. Toast the pecans: While the butter cools, spread ¾ cup (90g) chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for about 8 minutes, or until fragrant. Let cool.
  3. Mix dry ingredients: In a large bowl, sift together 1 ¾ cups (220g) all-purpose flour, ½ cup (60g) powdered sugar, and ¼ tsp salt.
  4. Combine butter and vanilla: Add the cooled browned butter and 1 tsp vanilla extract to the dry ingredients. Stir with a wooden spoon or mix on low with an electric mixer until the dough starts to come together.
  5. Add pecans: Fold in the toasted pecans gently until evenly distributed, being careful not to overmix.
  6. Shape and chill: Press the dough into a 9-inch (23cm) square baking pan lined with parchment paper, smoothing the top with your fingers or a spatula. Chill in the fridge for at least 30 minutes to firm up.
  7. Bake: Preheat oven to 325°F (163°C). Remove dough from fridge and cut into squares or rectangles with a sharp knife. Place on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake for 20-25 minutes, until edges are lightly golden.
  8. Cool: Transfer cookies to a cooling rack and let cool completely before drizzling caramel.
  9. Make caramel drizzle: In a small saucepan, combine ½ cup (100g) brown sugar, 2 tbsp (28g) butter, and 3 tbsp (45ml) heavy cream. Heat on medium, stirring constantly, until mixture bubbles and thickens slightly (about 3-5 minutes). Remove from heat and stir in ½ tsp vanilla extract and a pinch of salt. Let cool for a few minutes until pourable but not hot.
  10. Drizzle caramel: Using a spoon or fork, drizzle caramel over cooled cookies. Let set for 10 minutes before serving.

Notes

Be patient when browning butter to avoid burning; stir constantly and watch for a nutty aroma and brown specks. Chill dough thoroughly to prevent spreading and ensure clean cuts. If caramel thickens too much, gently warm it again to restore drizzle consistency. Use a fork to flick caramel for an even drizzle. Toast pecans while browning butter to save time.

Nutrition

Keywords: brown butter, pecan, shortbread cookies, caramel drizzle, easy cookies, holiday cookies, nutty cookies, dessert

Find it online: https://yumbelle.com/perfect-brown-butter-pecan-shortbread-cookies-recipe-with-easy-caramel-drizzle/