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Pecan Shortbread
Recipe Summary
Yield: Makes about 1 1/2 dozen
Ingredients
Ingredient Checklist
1 cup unsalted butter, room temperature
1/2 cup sugar, plus 2 tablespoons for sprinkling
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
2 1/4 ounces whole pecan halves, toasted
2 drops almond extract
Gallery
Pecan Shortbread
Recipe Summary
Yield: Makes about 1 1/2 dozen
Gallery
Pecan Shortbread
Pecan Shortbread
Pecan Shortbread
Recipe Summary
Yield: Makes about 1 1/2 dozen
Recipe Summary
Yield: Makes about 1 1/2 dozen
Yield: Makes about 1 1/2 dozen
Makes about 1 1/2 dozen
Ingredients
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar, plus 2 tablespoons for sprinkling
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- Pinch salt
- 2 1/4 ounces whole pecan halves, toasted
- 2 drops almond extract
Directions
Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.
Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pecan Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest