The goal of TWD was to bake through the entire book and of course to try new recipes and have a lot of fun on the way! I joined late so there are about 23 recipes to catch up for, but I would still like to go back and complete older TWDs from the beginning. I can't say I was overly excited when I saw that I would have to make shortbread, but after those scones I was sure I wouldn't be disappointed. As usual, the first thing I noticed was the high amount of butter. Even though I wanted to stick to the recipe, 2 sticks of butter for just 1 1/2 cups of flour seemed a little too much so I reduced it to 1.5 sticks. As they were baking, I was starting to see the beautifully cut squares slowly melt into a puddle. Most of the cookies spread so much that they had spiky edges except for the 3 up at the top that best retained their shape.
My cookies didn't end up looking pale as they should have, but I think it worked out better that way. The carmelization of the brown sugar added a nice butterscotchy flavour and when combined with the ground up pecans made a flavourful and amazingly textured cookie. They were really crisp on the outside from all the spreading and slightly chewy in the center. The best part was probably how flaky they ended up being. I may not be a shortbread fan, but I will definitely try these again!
This recipe can be found in Dorie Greenspan's Baking: From my Home to Yours