While continuing to play catchup with the Tuesdays with Dorie group, I felt like making some shortbread today - conveniently, it's the first recipe the group did.
The pecan and brown sugar flavors were great in this recipe, and it was all very easy to put together with Dorie's instructions on shortbreads. I especially liked her hint to roll out the dough while in a one-gallon ziplock bag. Makes sure that all of the pieces come out square, and prevents a large mess, plus I was able to "roll" it with my fingers while watching the Lakers game.
I didn't have too much patience to wait 2 hours before baking it, plus it was getting fairly late, so after waiting an hour of the dough being in the fridge, I threw it in the freezer to harden pretty fast. 10 minutes later, I cut the pieces and pierced the dough with a fork before throwing it on some parchment paper and baking. They puffed up only slightly in size, and darked a little faster than Dorie warns, but still came out lovely. The whole house smelled pleasantly like sugar and butter. After cooling, I bit into one and found it to be nice and crumbly, but not at all dry.
Recipe: Baking: From My Home to Yours, Dorie Greenspan, pp. 126-127