Brown Sugar Pecan Shortbread

From Cooking Light, June 2007 (Dough needs to chill for one hour)

• Ready In: 38 mins
• Serves: 32

Ingredients

• 1 1⁄2 cups flour
• 1⁄4 cup cornstarch
• 3  tablespoons  finely chopped pecans, toasted
• 1⁄8 teaspoon salt
• 1⁄2 cup butter, softened
• 1⁄2 cup  packed dark brown sugar
• 1⁄4 cup  ice water
• 2  tablespoons turbinado sugar

Directions

1. Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
2. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute).
3. Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.)
4. Sprinkle ice water over flour mixture; beat at low speed just until combined.
5. Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
6. Chill 1 hour or until very firm.
7. Preheat oven to 350°.
8. Line baking sheets with parchment paper.
9. Unwrap dough; cut each log into 16 slices using a serrated knife.
10. Place dough circles 1 inch apart on prepared baking sheets.
11. Sprinkle tops evenly with turbinado sugar, gently pressing into dough.
12. Bake for 18 minutes or until lightly browned.
13. Remove from baking sheets; cool on a wire rack.