Recipe

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• 1 1/2 cups flour
• 1/4 cup cornstarch
• 3 tbsp finely chopped pecans, toasted
• 1/8 tsp salt
• 1/2 cup butter, softened
• 1/2 cup packed dark brown sugar
• 1/4 cup ice water
• 2 tbsp turbinado sugar

• 1 Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
• 2 Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute).
• 3 Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.)
• 4 Sprinkle ice water over flour mixture; beat at low speed just until combined.
• 5 Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
• 6 Chill 1 hour or until very firm.
• 7 Preheat oven to 350°.
• 8 Line baking sheets with parchment paper.
• 9 Unwrap dough; cut each log into 16 slices using a serrated knife.
• 10 Place dough circles 1 inch apart on prepared baking sheets.
• 11 Sprinkle tops evenly with turbinado sugar, gently pressing into dough.
• 12 Bake for 18 minutes or until lightly browned.
• 13 Remove from baking sheets; cool on a wire rack.