Warning: if you and your figure have had a close relationship until now, don’t make these.
As it happens, my figure and I have not been on speaking terms for some time now (something about how hard it is to buy pants, I believe), so making these isn’t a problem in the least.
Oh, dear reader. Had I words to tell you about how good these were, I would use them. But their deliciousness sucked the words right out of me. Instead, all that’s left is “mmmmmm….” and “oh…wow….” and other sounds that sweet perfection make.
Every element of these was perfect: the brown sugar shortbread with tender crumb, the toasted flavor of the pecans, the salt paired with the sweetness of the caramel… I’m drooling again.
They are perfectly satisfying on their own, but I couldn’t help thinking how amazing they might be served warm with a teeny little scoop of salted caramel or butter pecan ice cream. Help.
Notes about the recipe: It’s important to use coarse salt in these cookies. If you are using table salt, they will be much too salty, so you’d want to decrease the amount you use. Kosher coarse salt is very inexpensive and is all I use in my kitchen. You may use any form of pecans you like–halves, pieces, chopped, whatever. I liked the look and mouthfeel of the halves, seen here.Print