Pecan Shortbread Cookies

Pecan Shortbread Cookies

Serves: 24 cookies

Ingredients

  • 1 cup (2 sticks) butter
  • 1 tsp vanilla
  • 3/4 cup brown sugar
  • 2-1/2 cups all-purpose flour
  • 1/2 cup pecans, chopped

Preparation

Place butter, vanilla, and brown sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat 1 minute. Stop and scrape bowl.

Next, turn to Speed 2 and add flour then beat 30 seconds. Stop and scrape bowl. Turn to Stir speed and quickly add pecans, mixing just until blended.

Shape dough into a log 1-1/2" diameter. Wrap in waxed paper and chill for 20 minutes. Slice dough into 1/2" thick cookies. Place on greased baking sheets. Bake at 325°F for 18–20 minutes. Cool on wire racks.

Cook's Notes

If you want soft cookies, store between layers of waxed paper in an airtight container. A piece of apple or bread, changed frequently, will help keep cookies soft. For crisp cookies, store in an airtight container with a loose-fitting lid. If they soften, place them in an oven at 300°F for 3–5 minutes before serving.

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