Recipe – Pecan Shortbread Cookies
Pecan Shortbread Cookies:
- ¾ pound unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups pecans, chopped
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat mat.
Whisk together flour and salt in a bowl.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until just combined. Mix in the vanilla and almond extracts. Reduce speed to low. Gradually add flour mixture, and mix until just combined. Fold in the pecans. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough ½ inch thick and cut into 2-1/2 inch squares with a plain or fluted cutter (or any shape). Place the cookies on the baking sheet and bake for 15-20 minutes until the edges begin to brown and let cool.
Yield: About 48 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Bake at 350 degrees