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Pecan Shortbread Tea Cookies




Source of Recipe


From FoodFit


List of Ingredients




.75 cup butter, unsalted (1 1/2 sticks)
1.25 cups confectioners' sugar
4 large egg yolks
2 teaspoons vanilla extract
0.13 teaspoon salt
3 cups flour
0.5 cup finely chopped pecans


Recipe



1 Preheat the oven to 325°F.
2 With an electric mixer, beat the butter until smooth, about 2 to 3 minutes.
3 Gradually add the confectioners' sugar and beat until the mixture is pale and fluffy.
4 Beat in the egg yolks, vanilla extract and salt.
5 Stir in the flour. Add the chopped pecans.
6 Chill the dough for about 15 minutes, until firm enough to handle, or 1 hour if you want to make cut-out cookies. Shape into 4 logs that are 1 1/2" in diameter and cover with plastic wrap. Chill. (This can be done in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month.)
7 When the logs of dough are very firm, slice them about 1/4"-thick and place 1" apart on an ungreased baking sheet. If making cut-out cookies, roll the dough on a floured surface and cut as desired.
8 Bake until very pale golden brown, about 8 to 10 minutes. Remove from the baking sheet and let cool