Brown Sugar Pecan Shortbread Cookies 36.000

Deb Lindsey for The Washington Post

Oct 19, 2015

A combination of oat flour and white rice flour, both of which measure/weigh differently from all-purpose flour, gives these cookies a delicate texture. Although we can't imagine how, baking expert Alice Medrich says they taste even better after a day in airtight, room-temperature storage.

Make Ahead: The dough needs to be refrigerated for at least 2 hours and preferably overnight. The cookies may be kept in an airtight container for at least 2 weeks.

36 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 36 cookies

  • 1 1/4 cups plus 2 tablespoons (140 grams) oat flour
  • 1/3 cup (56 grams) white rice flour
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (25 grams) light brown sugar
  • Generous 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking soda
  • 1/4 cup (60 grams) cream cheese, at room temperature
  • 12 tablespoons (1 1/2 sticks; 170 grams) unsalted butter, at a warm room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (65 grams) pecans, chopped medium fine
  • 3 to 4 tablespoons coarse sugar, such as turbinado, Demerara or granulated sugar, for rolling


Whisk together the oat flour, white rice flour, granulated and brown sugars, salt and baking soda in a medium bowl until well blended. Add the cream cheese, butter and vanilla extract. Use the back of a large spoon or a fork — or your hands — to mash and blend the ingredients into a stiff dough. Mix in the pecans.

Shape the dough into a log about 12 inches long and 1 3/4 inches in diameter (taking care so the ends are not tapered) on a sheet of wax paper. Wrap it tightly in the paper and refrigerate for at least 2 hours, preferably longer, or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line two baking sheets with parchment paper.

Unwrap the dough and roll the log in the coarse or granulated sugar to coat it completely. Use a sharp knife to cut it in half; cut each half into 18 slices, spacing them 1 1/2 inches apart on the lined baking sheets as you work.

Bake on the upper and lower racks for 15 to 20 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and browned on the bottom.

Transfer the baking sheets to wire racks; cool the cookies completely before serving or storing.

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Recipe Source

From cookbook author Alice Medrich. CORRECTION: An earlier version of this recipe listed the wrong amount of pecans. It is 2/3 cup, not 1 2/3 cups.

Tested by Bonnie S. Benwick.

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