Pecan Shortbread

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Ingredients:

  • 3 sticks of unsalted butter, room temperature (3/4 lb)
  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 cups chopped pecans, toast 8 minutes @ 325 degree oven, cool

In a stand mixer fitted with the paddle attachment, cream butter and sugars until incorporated.

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Add vanilla and mix another minute.  Add flour and salt.  When combined, add pecans.  When dough comes together, stop mixing.

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Divide into freezeable logs and wrap in plastic wrap.  Refrigerate for at least 30 minutes, or freeze in a freezer bag.

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Preheat oven to 350 degrees.  Line cookie sheet with parchment or a silicon sheet.

Thinly slice chilled (or frozen) dough.

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Bake for 9 minutes and rotate pan in the oven.  Bake 9 minutes more.  Cookies will not spread much.  They should be pale and barely browned at the edges.

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