Twelve Days of Christmas Cookies: Butter Pecan Shortbread

Butter Pecan Shortbread 1

DAY 7: Butter Pecan Shortbread

Rich buttery shortbread studded with toasted pecans. A simple, but delicious cookie perfect for dipping in hot cocoa!

Butter Pecan Shortbread 2

For a nut-free traditional Scottish Shortbread,  try this recipe:

Scottish Shortbread (5)

RECIPE:

Butter Pecan Shortbread

Butter Pecan Shortbread 1

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.

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