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Praline Shortbread




Source of Recipe


Clabber Girl


Recipe Introduction


This recipe is by Rachel Strange, and is our 3rd Place Winner of the 2003 Clabber Girl Creative Cookie Contest



List of Ingredients




Cookies:
1 1/3 cups butter, softened but not melted (only butter, no substitutes)
1 cup packed dark brown sugar
2 cups all-purpose flour
1 cup cornstarch
1/2 cup chopped pecans
24 pecan halves

Glaze:
1 cup packed dark brown sugar
1/3 cup melted butter pecan ice cream


Recipe



Preheat oven to 325 degrees F.; Spray 2 9-inch pie pans with cooking spray.

In a medium-sized bowl, cream together butter and one cup brown sugar for 2 minutes with an electric mixer. Add flour, cornstarch, and chopped pecans. Mix well, using hands if necessary.

Divide dough in half and pat into two 9-inch pie plates. Evenly space 12 pecan halves around edges of each shortbread round. Bake 35-40 minutes. Cookies will be soft to the touch but will not look "wet". Cool while making glaze.

Glaze: place one cup brown sugar and melted ice cream in a small saucepan. Stir to combine over medium heat. Bring to a boil and hold for one minute, whisking constantly to avoid scorching.

Score each pan of shortbread into 12 wedges, with a pecan half in each wedge. Pour hot glaze over shortbread. Cool completely before cutting to serve.

Makes 2 9-inch pie pans of 12 wedges each, or 24 wedges. Store in an airtight container for up to a week