Monday, December 1, 2008

Pecan Shortbread Cookies

  • 1 cup pecans, toasted and coarsely chopped
  • 1 cup unsalted butter, room temperature
  • 2/3 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  1. To Toast Pecans: Preheat oven to 350 degrees. Bake the nuts 8-10 minutes or until browned and fragrant. Cool on wire rack and then coarsely chop the nuts. Set aside.
  2. In a medium sized bowl place the flour and salt and whisk to combine. Set aside.
  3. In the bowl of your electric mixer (or with a hand mixer), 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.
  4. Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour).
  5. Line two baking sheets with parchment paper and set aside.
  6. Remove one half of the dough from the refrigerator and, on a lightly floured surface, roll into a 1/4 inch (.5 cm) thick circle. Then, with a lightly floured cookie cutter, cut out desired shape. 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.
  7. 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.

1 comment:

Vanessa said...

Hello, thanks so much for following my blog - your baking is fantastic and these cookies look divine! I'll definitely be baking some this weekend! Thanks for the inspiration :)