butter pecan shortbread cookies

How To Make butter pecan shortbread cookies

• 1

  Line 2 cookie sheets with parchment paper or silicon mat.
• 2

  In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy. Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
• 3

  Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
• 4

  Preheat oven to 325 degrees F (160 degrees C). By hand, roll dough into 1-inch balls.
• 5

  Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass)
• 6

  Place sheets in the oven and bake for 12 minutes or until set and very lightly browned on the bottom. Remove from pan and let cool on a rack.
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