Pecan Shortbread Cookies

By KSmitherman

Ingredients

• 3/4 cup butter , softened (1- 1/2 sticks)
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3 egg yolks
• 1 teaspoon clear vanilla extract
• 2 cups all-purpose flour
• 1 package (2 oz.) finely ground pecans (about 2/3 cup)

Details

Adapted from wilton.com

Preparation

Step 1

In large bowl, beat butter, sugar and salt with electric mixer at medium speed 1 minute. Add yolks, one at a time, mixing well after each. Add vanilla; mix well. Add flour and pecans all at once; mix just until combined. Press dough into a disc; wrap in plastic wrap. Refrigerate at least 2 hours or overnight.
Preheat oven to 375°F. Let cold dough stand at room temperature 10 minutes. Roll dough 1/8-inch thick on lightly floured surface. Cut into desired shapes. Place on ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.