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Pecan Shortbread Tea Cookies




Source of Recipe


foodfit.com






List of Ingredients



• 3/4 cup butter, unsalted (1 1/2 sticks)
  
• 1 1/4 cups confectioners' sugar
  
• 4 large egg yolks
  
• 2 teaspoons vanilla extract
  
• 1/8 teaspoon salt
  
• 3 cups flour
  
• 1/2 cup finely chopped pecans
  






Instructions



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.
   






Final Comments


Yields: about 72 cookies
Serving Size: 2 cookies
Calories 103
Fat 6 g