Butter Pecan Shortbread Cookies

Annacia *

By
@Annacia

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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Rating:

Comments:

Serves:

makes 2 1/2 dozen

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 c
unsalted butter
1/2 c
light brown sugar
2 c
flour
1 c
ground pecans
2 tsp
pure vanilla extract
pinch
salt

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free