|Pecan shortbread cookies made with butter, sugar, flour, vanilla and pecans, and dusted with powdered sugar.|
Pecan Shortbread CookiesOn one of my last minute "oh I think I'll make some [fill in the blank]" I decided last night I wanted some shortbread cookies. These are really my most favorite cookie - just the right blend of flour and sugar, a touch of pecan, tender and just delicious. Since I haven't done any Christmas cookies I figured I'd at least use a star cutter and a tree cutter so I wouldn't feel so bad about indulging myself. This batch makes about 4 dozen cookies when rolled to about 1/4 inch and are not overly sweet. If you are not going to dust them with powdered sugar, you might increase your granulated sugar a bit, or even sprinkle them with a bit more granulated sugar just before you bake them.
Here's how to make them.
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Recipe: Pecan Shortbread Cookies©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 3 to 4 dozen
- 3 sticks of unsalted butter, softened
- 1 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 3-1/2 cups of all purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups of chopped pecans, finely minced
- Powdered sugar, for dusting
In a mixer bowl, cream the butter and sugar together until well blended; add the vanilla. In a separate bowl, measure out the flour, add the salt and whisk together. Add a little at a time to the butter and sugar and mix until blended. Mince the pecans in a food processor and add to the dough, stir together until well mixed in.
Turn out onto a lightly floured surface and divide dough. If you want to only prepare a dozen at a time, divide dough into quarters. Otherwise divide into half and shape both into flat disks. Wrap in plastic wrap that has been lightly sprayed with non-stick spray, refrigerate for about 30 minutes.
Preheat oven to 350 degrees F. Roll the dough to 1/4 inch, cut out desired shapes and place on an ungreased baking sheet. Place entire sheet into the refrigerator while you wait for the oven to preheat. Bake at 350 degrees F for about 15 minutes, or until edges begin to brown. Cool on pan for a few minutes before transferring to a wire rack to cool. Dust with powdered sugar while still warm.
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