Pecan Shortbread

By Bellacucinam

Ingredients

• 1/2 cup (100 grams) pecans, toasted and coarsely chopped
• 1/2 cup (226 grams) unsalted butter, room temperature
• 1/3 cup (145 grams) light brown sugar
• 1/2 teaspoon (5 grams) pure vanilla extract
• 1 cups (260 grams) all purpose flour
• Pinch salt

Details

Adapted from joyofbaking.com

Preparation

Step 1

To Toast Pecans in preheated 350 degrees oven for 8-10 minutes or until browned and fragrant. Cool on wire rack and then coarsely chop the nuts. Set aside.

Whisk dry ingredients set aside.

Cream the butter and sugar until light and fluffy (2-3 minutes). Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture, mixing only until incorporated. Stir in the chopped pecans.

Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour).

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside.

Work with half the dough on a lightly floured surface, roll into a 1/4 inch (.5 cm) thick circle. Then, with a lightly floured cookie cutter, cut out rounds or stars.

Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies.

Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool on a wire rack. The shortbreads can be stored at room temperature for about one week or else frozen.

Makes about 36 shortbread cookies (depending on the size).