Bake: 15 minutes
Cool: 5 minutes
Stand: 5 minutes
2 cup unbleached all-purpose flour
1/4 cup packed light brown sugar
1 cup unsalted butter, chilled
1 cup chopped pecans
Powdered sugar (optional)
Preheat oven to 350F. Lightly butter 24, mini muffin cups (1-3/4-inch); set aside.
In a mixing bowl stir together flour, sugar, and 1/2 tsp. salt. Cut butter into 1-inch pieces; add to flour. Beat with electric mixer on low speed 5 to 7 minutes or until thoroughly blended, scraping sides of bowl occasionally (mixture will resemble fine crumbs and just begin to cling together). Add pecans. Press mixture together to form a dough.
Divide dough into 24 portions; press into muffin pans. Bake 15 to 20 minutes or until lightly browned. Cool 5 minutes in pans. Carefully turn out of pans. Cool completely on wire racks. Dust with powdered sugar before serving. Makes 24 shortbreads.
To store: Store shortbread in an airtight container at room temperature up to 1 week.