Roasty Toasty Pecan-Caramel Shortbread Cookies

The deep, nutty flavor of these tender, buttery shortbread (the fourth recipe in the Basically Guide to Better Baking!) comes from pulverized pecans and store-bought dulce de leche, a confection of sweetened milk cooked down until it's the consistency of caramel sauce. You can find it in a can, near the evaporated and sweetened condensed milks, or in a jar, near the jams. We love the contrasting look of white nonpareil, but feel free to roll the dough in raw sugar or in whatever sprinkles you please. Questions about the recipe? Head to our baking forum and receive a response from one of us or a fellow baker.