Brown Sugar Shortbread and Roasted Peaches


Looking through my files I realized I had not shared one of my favorite new recipes that I made this summer. In what appears to be a small recent trend the recipe includes both brown sugar and roasted peaches.

At this little cafe near my house they had these cookies one day that my boss and my staff went crazy for. They tasted like a nutty shortbread. Looking over recipes I had pulled to make at some point I saw this recipe for Brown Sugar Shortbread and Roasted Peaches. It was in an old issue of Martha Stewart Living and can be found on her website.

In the end they tasted pretty close to the cookies. They are rich cookies. They served as a nice nutty, crunchy side to the roasted peaches. A little scoop of ice cream would top this off nicely. The perfect bridge into fall.

Brown Sugar Shortbread and Roasted Peaches

10 tablespoons unsalted butter, room temperature
3/4 cup dark-brown sugar
1/4 cup granulated sugar
1 1/4 cups all-purpose flour, sifted
1/2 cup finely ground pecans (2 ounces)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon orange-flavored liqueur, such as Grand Marnier
4 medium peaches, cut in half lengthwise and pitted

1. Preheat oven to 300 degrees. Butter a 5-by-9-inch loaf pan. Place 8 tablespoons butter, 1/4 cup brown sugar, and the granulated sugar in an electric mixer. Beat until light and creamy, about 4 minutes. Add flour, pecans, salt, and 1/2 teaspoon vanilla; beat for 5 minutes. Transfer dough to prepared pan, and spread evenly. Score dough into four bars, and prick the surface decoratively with a fork.


2. Bake until shortbread looks dry, about 1 hour. Transfer pan to a wire rack to cool. Increase oven temperature to 375 degrees.

roasted peaches

3. Meanwhile, place remaining 2 tablespoons butter, 1/2 cup brown sugar, and 3 tablespoons water in a 9-by-13-inch glass baking dish. Place in oven until sugar is dissolved, about 6 minutes. Remove from oven; whisk in remaining 1/2 teaspoon vanilla and liqueur. Place peaches in dish, cut side down; bake until tender, about 15 minutes. Cool in pan on a wire rack. Slip off peach skins. Turn shortbread out of pan, cut along the scored lines, and serve with the peaches.

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