Pecan Shortbread Melts

This is a yummy, no-fuss, no-fail shortbread recipe that I have been making for Christmas for many years now. You MUST use butter in this recipe.

• Ready In: 45 mins
• Yields: 48 bite-sized cookies

Ingredients

• 1  cup butter, softened
• 1⁄3 cup icing sugar
• 2  teaspoons vanilla extract
• 2  cups all-purpose flour
• 1⁄4 teaspoon salt
• 3⁄4 cup  finely chopped pecans
• 1⁄2 cup  superfine sugar (approx. amount)

Directions

1. Preheat oven to 325 degrees.
2. With an electric mixer, cream butter in a large bowl. Beat in icing sugar & vanilla.
3. Add salt, then flour to creamed mixture. (Mixture will still be crumbly.).
4. With your hands or a wooden spoon, add the pecans until evenly distributed. (Mixture will now resemble cookie dough.).
5. Shape dough into the size of dates (make a ball between your hands & then slightly squish to give the oblong shape), dredge in superfine sugar & place on ungreased cookie sheets.
6. Bake 25 minutes until lightly browned.