This installment of my “catch up” posts is going all the way back to the beginning of Tuesdays with Dorie. Laurie of Quirky Cupcake first posted back on January 1, 2008 that she would bake one recipe a week from her new Dorie Greenspan Baking From My Home to Yours book. Brown Sugar-Pecan Shortbread was what she chose to make. I don’t know if she ever expected 200 other people to eventually join her in her quest but that’s what happened.

I know I never thought when I got the Baking book for Christmas 2007 that I would end up joining a Dorie baking group and trying so many of the book’s recipes. I had already made a few things myself like the Blueberry Brown Sugar Plain Cake, My Best Chocolate Chip Cookies and Arborio Rice Pudding… all excellent. But usually, I just read ingredient lists and directions out of cookbooks and… yeah, that’s about it.

Now, my Pecan Shortbreads turned out more like Pecan “Crisps” instead. I had cut the recipe down so I would only wind up with 8 cookies instead of 32. I’m pretty sure I got all the ingredients cut down and measured out correctly. I used press and seal wrap to roll them out in and I rolled them a *little* too thin. They spread a lot in the oven with only one or two really holding their original square shape. These aren’t the prettiest things for sure (especially compared to the picture in the book) but they tasted good anyway.

I’d probably make them again being extra careful about the thickness when I rolled them out so I could actually make “shortbread”. I’d also chill them after cutting into squares and before baking. After a few things I’ve read, it seems like that helps keep their shape. All in all, even with my error(s), this recipe was still a success.

The ingredient list and directions for Brown Sugar-Pecan Shortbread can be found in Dorie Greenspan’s book Baking: From My Home to Yours.

Four down, thirteen more to go.