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Pecan Shortbread Cookies

Hands-on time 15 mins
Total time 5 hrs, 15 mins
Yield Makes 4 dozen

Ingredients

  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1 cup finely chopped toasted pecans
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Wax paper

How to Make It

  1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in pecans and vanilla extract until blended.

  2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.

  3. Gradually add flour mixture to butter mixture, beating at low speed until blended.

  4. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

  5. Preheat oven to 350°.

  6. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

  7. Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.

  8. Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.