Part 6/8:
Use high-fat butter (such as Plugra) blended with packed light brown sugar and pure vanilla extract.
Sift together all-purpose flour, cornstarch, salt, ground cloves, and freshly grated nutmeg.
Mix the dry ingredients with finely ground pecans to form a pliable dough.
Shaping and Baking:
Divide the dough into two flat squares, wrap in plastic, and chill in the refrigerator.
Roll out the chilled dough on a floured surface or chilled on a silicone mat, then cut into squares using a cookie cutter.
For added charm, poke nine holes per cookie using a nail pressed into a template or a custom tool, creating delicate patterns.
Bake at 350°F for approximately 10 minutes until lightly golden.
Finishing Notes: