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Brown Sugar - Pecan Shortbread Cookies

Yields 32 cookies

All - Purpose Flour - 1 1/2 cups
Light Brown Sugar - 3/4 packed
Finely Ground Pecans - 1/2 cup
Cornstarch - 1/4 cup
Salt - 1/4 tsp
Ground cloves - a pinch
Unsalted Butter - 8oz at room temperature
Confectioner’s Sugar - For dusting (Optional)

Sift together the flour, cornstarch, salt and cloves.
Beat butter and brown sugar together with a stand mixer (using paddle attachment) or a hand mixer for about 3 minutes, until the mixture is smooth.
Reduce the speed to low and add dry ingredients little by little, mixing only until they form a dough. Dont work the dough much once the flour is incorporated.
Add pecans and give the mixture couple of turns.
Using a rubber spatula, transfer the dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into 9×10 2/1 inch rectangle and 1/4 inch thick.
As you roll, turn the bag occasionally and lift the plastic from the dough so it doesnt cause creases.When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for atleast 2 hours, or for up to 2 days.
Position the racks to divide into thirds and preheat the oven to 350degrees F. Line 2 baking sheets with parchment paper.
Put the plastic bag on a cutting board and slit open carefully. Turn the firm dough out on the board( discard the bag) and , using a ruler and a sharp knife cut the dough into 1 1/2 inch squares.
Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 15 to 20 minutes, rotating the sheets from top to bottom and fronth to back at midway point. The shortbreads will be very pale - and shouldnt take on much color. Transfer the cookies to a cooling rack.
Dust the cookies with confectioners sugar while they are still hot (optional). Serve at room temperature.

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