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Pecan Shortbreads




Source of Recipe


joy of baking


List of Ingredients




1 cup (100 grams) pecans, toasted and coarsely chopped

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

2/3 cup (145 grams) light brown sugar

1 teaspoon (5 grams) pure vanilla extract

2 cups (280 grams) all purpose flour

1/4 teaspoon salt




Recipe



To Toast Pecans: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Bake the nuts 8-10 minutes or until browned and fragrant. Cool on wire rack and then coarsely chop the nuts. Set aside.

In a medium sized bowl place the flour and salt and whisk to combine. Set aside.

In bowl of an electric mixer, cream the butter and sugar until light and fluffy (2-3 minutes). Scrape down the bowl and then add the flour mixture, mixing only until incorporated. Stir in the chopped pecans.

Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour).

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheet with parchment paper and set aside.

Remove one half of the dough from the refrigerator and roll into a 1/4 inch (.7 cm) thick circle on a lightly floured work surface. Cut out rounds using a lightly floured cookie cutter. Place rounds on prepared pan and refrigerate for 10 minutes to firm up dough. Roll and cut out the remaining scraps and dough.

Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool of wire rack.

Makes about 4 dozen shortbread cookies.