Thursday, April 8, 2010

Butter Pecan Shortbread

Very addictive! Toasting the pecans really makes a difference and adds a new level of flavor. The cookies were very crumbly, so be prepared to add extra butter. The dough needs to be chilled for at least two hours before baking. It can be frozen as well if you prefer to bake later.

1 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
2/3 cup pecans, chopped and toasted

In a large bowl, cream together butter and brown sugar. Mix in vanilla extract, flour and salt, until just combined. Do not over-mix. Stir in pecans.
Put dough onto a large sheet of wax paper. Form the dough into a log about two inches in diameter. Wrap in plastic wrap and refrigerate for about 2 hours.
Preheat oven to 350°F.
Slice dough into 1/4 inch thick slices. Place on a parchment-lined baking sheet. 
Bake for 15 minutes, until cookies are lightly browned.
Cool on the sheet briefly and then transfer to a wire rack to cool completely.
Yields 2 dozen cookies.

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