Pecan Shortbread Cookies

I posted this last year but it is a real keeper for holiday baking. Here it is again.

Makes 2 doz. cookies

  • 1 cup flour
  • pinch of ground cinnamon
  • pinch of salt
  • 1/2 cup room temperature butter
  • 1/4 cup sugar
  • 1/2 tsp. pure clear vanilla
  • 1/2-3/4 up toasted and chopped pecans

 

Prep: Preheat oven to 350 degrees.

Sift together the flour, cinnamon and salt and set aside. In the mixer beat butter, sugar and vanilla in a large bowl until very fluffy ( about 4 minutes). Stir in flour then the pecans to make a stiff dough.

On a floured surface, roll the dough into a log about ten inches long. Wrap tightly in parchment paper and refrigerate until firm. (three hours or better yet, overnight).

Unwrap dough and slice into 1/4 inch slices. Bake until edges start to brown. This should be about 12-15 minutes. Check, if they are starting to turn brown around the edges, remove from the oven. Do not burn. Cool and transfer to a rack.

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