Pecan Shortbread
Freeze, refrigerate, slice, bake and serve!
Prep Time20 minutes mins
Resting Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 60 coolies
Calories: 66kcal
- 1 cup unsalted butter at room temperature
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ½ cups all purpose flour
- 1 cup pecans finely chopped
Beat butter and sugar in a large mixing bowl until fluffy.
Add the vanilla and egg and beat to combine.
Stir in the flour till well mixed. Fold in chopped pecans.
Divide the dough in half. Place each half on a sheet of plastic wrap. Form the dough into a 3" diameter log using the plastic wrap and rolling on the counter. Seal the dough and refrigerate the dough for at least 2 hours and up to 24 hours.
When ready to bake preheat oven to 350°. Line a baking sheet with a silicone mat or parchment paper.
Cut the dough into ½" rounds. Place the cookies on the baking pan. They don't spread so they can be fairly close together but not touching.
Bake cookies 12-14 minutes until just slightly golden brown. Allow to cool on and then store in an airtight container at room temperature.
Dough log can be frozen. Thaw and cut into ½ inch rounds then bake as per above.
Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg