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Praline Shortbread


1 1/3 cups butter, softened but not melted (only butter, no substitutes)
1 cup packed dark brown sugar
2 cups all-purpose flour
1 cup Clabber Girl Cornstarch
1/2 cup chopped pecans
24 pecan halves
1 cup packed dark brown sugar
1/3 cup melted butter pecan ice cream


Preheat oven to 325 degrees F.; Spray 2 9-inch pie pans with cooking spray.

In a medium-sized bowl, cream together butter and one cup brown sugar for 2 minutes with an electric mixer. Add flour, Clabber Girl Cornstarch, and chopped pecans. Mix well, using hands if necessary.

Divide dough in half and pat into two 9-inch pie plates. Evenly space 12 pecan halves around edges of each shortbread round. Bake 35-40 minutes. Cookies will be soft to the touch but will not look "wet". Cool while making glaze.

Glaze: place one cup brown sugar and melted ice cream in a small saucepan. Stir to combine over medium heat. Bring to a boil and hold for one minute, whisking constantly to avoid scorching.

Score each pan of shortbread into 12 wedges, with a pecan half in each wedge. Pour hot glaze over shortbread. Cool completely before cutting to serve.

Makes 2 9-inch pie pans of 12 wedges each, or 24 wedges. Store in an airtight container for up to a week.


This recipe is by Rachel Strange, and is our 3rd Place Winner of the 2003 Clabber Girl Creative Cookie Contest