Recipe by Annacia
Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake. Reviewers are reporting baking times from 12 to 20 mins and I have changed the baking time from the original 30 mins to 15 mins.
Top Review by Michelle Figueroa
I was so happy to have stumbled across this recipe. My daughter has egg and soy allergies and we had been buying a very expensive brand of pecan shortbread cookies which came 9 to a box for about $5-$6. I came to my trusted and most favorite recipe Web site and found this delicious recipe. I used about 1 3/4 cups flour and a little more than a cup of pecans. When I crushed my pecans with my nutri bullet, I almost made pecan butter...so be careful if you use that appliance. I also used salted butter, as it was what I had on hand. My cookies were perfect at 15 minutes. I personally thought they needed just a little more sugar but my husband and daughter say they are perfect. I used a tablespoon cookie scoop and got 42 cookies. I plan to freeze them so they will last a while. Thank you so much! Edited 4/23 to add that these are great frozen. Once baked, I cooked and froze and we eat them whenever we like. I have also used these for a base for fruit pizza and they were incredible!
- 1 cup unsalted butter
- 1⁄2 cup light brown sugar
- 2 cups flour
- 1 cup ground pecans
- 2 teaspoons vanilla
- 1 pinch salt
- Line a cookie sheet with parchment paper or silicon mat.
- In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
- Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
- Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
- Preheat oven to 325 degrees F (160 degrees C).
- By hand, roll dough into 1-inch balls.
- Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
- Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
- Remove from pan and let cool on a rack.