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Ina’s Pecan Shortbread

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★★★★★

4.5 from 2 reviews

Crumbly, rich pecan shortbread cookies

Ingredients

Scale
  • 3/4 lb unsalted butter at room temperature
  • 1 c sugar
  • 1 t vanilla extract
  • 1 t almond extract
  • 3 1/2 cups all-purpose flour
  • 1/4 t salt
  • 1/ 1/2 cups of small diced pecan, toasted
  • few tablespoons of sugar to sprinkle on the top of the cookies 

Instructions

  1. Toast the pecans on a baking sheet for 8 minutes at 350 degrees before chopping
  2. Mix together the butter and sugar until they are just combined
  3. Add the vanilla & almond extracts
  4. In another bowl sift together the flour and salt then add to the butter/sugar mixture
  5. Add the pecans and mix on low speed until the dough comes together
  6. Dump on to a floured surface and shape into a flat disk
  7. Cover with plastic wrap & chill for 30 minutes
  8. Roll the dough 1/2 inch thick and cut into 2/12 inch squares 
  9. Sprinkle with a little granulated sugar 
  10. Bake 20 minutes or so, until the edges begin to brown slightly 

Find it online: https://therockymountainwoman.com/inas-pecan-shortbread/