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Brown Sugar-Pecan Shortbread (recipe from The Silver Palate Good Times Cookbook)
2 cups unbleached, all-purpose flour 1 cup pecan pieces pinch salt	1 cup (2 sticks) unsalted butter, room temperature 1/2 cup packed, dark brown sugar
Grind the flour, pecans, and salt in a food processor fitted with a steel blade, to a fine powder. Set aside. Using an electric mixer or a wooden spoon, cream the butter and sugar. When the mixture is very smooth and creamy, mix in the pecan mixture. Gather the dough into a ball, wrap in plastic wrap, and refrigerate at least 3 hours or overnight. Preheat oven to 300 degrees F. Line cookie sheets with parchment paper. Roll out dough 1/4 inch thick on a lightly-floured surface. Cut into shapes with 1-inch cookie cutters. Gather up the scraps, reroll, and cut into as many cookies as possible. Place on the prepared cookie sheets and bake until lightly coloured, 20 to 25 minutes. Makes about 50 cookies.
serve with Lailey Vineyard Riesling or Vidal Icewine
www.laileyvineyard.com