DAY 7: Butter Pecan Shortbread
Rich buttery shortbread studded with toasted pecans. A simple, but delicious cookie perfect for dipping in hot cocoa!
For a nut-free traditional Scottish Shortbread, try this recipe:
Butter Pecan Shortbread
1 cup very finely chopped pecans
2 cups butter, softened
1 cup brown sugar
1 Tbs vanilla extract
½ tsp salt
4 ½ cups flour
Preheat oven to 325°F.
Place finely chopped pecans on a rimmed baking sheet. Toast in the oven for about 5 minutes, or until lightly toasted. Cool completely before adding to cookie dough.
Make sure that butter is very soft, but not melted. Cream butter and brown sugar with a mixer for a full 2 minutes. Beat in vanilla and salt. Gradually add flour, mixing well. Mix in cooled pecans.
Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Use a rolling pin to level out the top of the dough. Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.
Use a thin metal spatula to transfer unbaked cookies to an ungreased baking sheet, leaving a small space between cookies. Bake at 325°F for 20-25 minutes. Do not brown. Cool on a wire rack.
Makes about 4 dozen cookies.