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Pecan Shortbread Cookies Recipe

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This recipe for Pecan Shortbread Cookies is from Southern Hills Church of Christ Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick (8 tbsp.) unsalted butter
½ c. Domino powdered sugar, divided
1 c. Gold Medal all-purpose flour
¼ c. finely crushed Kirkland pecans
¼ tsp. kosher salt
¼ tsp. McCormick pure vanilla extract
Directions:
Directions:
Preheat the oven to 325 º. Line a baking sheet with parchment paper. Set aside. In a stand mixer, cream together the butter and ¼ c. of the powdered sugar until creamy, about 3 minutes. Meanwhile, stir together the flour, pecans, and salt in a small bowl. Turn off mixer and add in the flour mixture as well as the extract. Mix on medium-low until everything is incorporated. Dough will look dry and rollable. Using a tablespoon sized spring release scoop or a spoon, scoop tablespoon sized dough balls. Roll into a ball and place on the prepared baking sheet. Bake for 12-13 minutes. Remove before any browning occurs. The cookies will be slightly firm to touch, hardening once they cool. Allow to cool for about 10 minutes. In a small bowl, add the remaining ¼ c. powdered sugar. Roll the top of each cookie in the powdered sugar. It will melt a but onto the cookie. Place on a serving platter or in an airtight container.

 

 

 

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