Pecan Shortbread
Ingredients
The dough
-
1
cup
unsalted butter, softened to room temperature
-
½
cup
packed light or dark brown sugar
-
¼
cup
granulated sugar
-
1½
teaspoons
pure vanilla extract
-
2¼
cups
all-purpose flour (spooned & leveled)
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
¾
cup
finely chopped pecans
For rolling
-
¼
cup
coarse sugar
-
¼
cup
finely chopped pecans
Instructions
- Beat the butter, brown sugar, and granulated sugar together until creamy, then mix in the vanilla extract.
- Add the flour, cinnamon, and salt, and mix until combined, then stir in the chopped pecans.
- Divide the dough in half and shape each half into an 8-inch log, then wrap in plastic wrap and chill for 3-4 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Mix the coarse sugar and chopped pecans on a plate, then roll each log in the mixture.
- Slice each log into 12 cookies and place them on the baking sheets.
- Bake for 12-14 minutes until the edges are brown, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
30mg
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