Brown Sugar Pecan Shortbread

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Step 1

Position rack in the lower third of the oven and preheat the oven to 325°F. Line a 9-inch square baking pan with aluminum foil so that the foil extends over two opposite sides of the pan. Lightly butter the foil.

Step 2

Place the flour, pecans, and salt in the bowl of a food processor and process until the nuts are finely ground, about 15 seconds; set aside.

Step 3

In the bowl of an electric mixer, using the paddle attachment, beat the butter at a medium speed until creamy, about 30 seconds. Add the granulated and brown sugars and continue beating until the mixture is light in texture, 2 to 3 minutes. Scrape down the sides of the bowl and beat in the vanilla extract and bourbon. At low speed, beat in the flour mixture 1/3 at a time, scraping down the sides of the bowl after each addition. Scrape the dough into the prepared pan and, using small offset metal spatula, spread it evenly.

Step 4

Sprinkle the dough evenly with coarse sugar and the chopped pecans. Bake the shortbread for 35 to 40 minutes, until lightly browned around the edges. Place the pan on a wire rack and let cool for 15 minutes.

Step 5

Lift up the foil ends and remove the shortbread from the pan. Using a large knife, cut the square into quarters. Cut each quarters again, and cut each square diagonally in half, to make 32 triangles. Transfer the triangles to the wire rack and cool completely.