butter pecan shortbread cookies
Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake.
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yield
serving(s)
prep time
30 Min
cook time
15 Min
method
Bake
Ingredients For butter pecan shortbread cookies
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1 cunsalted butter
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1/2 clight brown sugar
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2 cflour
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1 cground pecans
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2 tsppure vanilla extract
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pinchsalt
How To Make butter pecan shortbread cookies
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1Line 2 cookie sheets with parchment paper or silicon mat.
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2In 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.
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3Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
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4Preheat oven to 325 degrees F (160 degrees C). By hand, roll dough into 1-inch balls.
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5Place 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)
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6Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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