Pecan Shortbread Logs
tablespoons packed brown sugar
cup cold butter
cup pecans, finely chopped
teaspoons seedless raspberry jam or apricot preserves
cup powdered sugar
tablespoon rum, brandy, or milk
- Preheat oven to 325 degrees F. In a large bowl stir together flour and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in pecans. Knead mixture until it forms a ball. Divide dough in half.
- On a lightly floured surface, roll each portion of dough into a 7-inch-long log. Place logs four inches apart on an ungreased cookie sheet. Make a 1/4-inch-deep groove down the center of each log, leaving a 1/2-inch edge on the ends. Stir jam until nearly smooth (snip any large pieces of fruit if using apricot preserves). Spoon jam into grooves.
- Bake 30 minutes or until logs are light brown. Cool logs completely on cookie sheet on a wire rack. Cut cooled logs into 1-inch slices. In a small bowl stir together powdered sugar and rum until smooth. Drizzle over cookies. Makes about 14 cookies.
From the Test Kitchen
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.