Thursday, December 18, 2008

Pecan Shortbread Cookies

This recipe comes from Martha Stewart's Christmas.

1 cup butter (no substitution)
1 cup loosely packed light brown sugar
½ tsp. vanilla
Pinch of salt
2 ¼ cups sifted flour
½ cup finely chopped pecans (Note: 1-8oz. pkg pecans makes three batches)

Refrigerate dough until well chilled. Roll out ¼” thick, cut out cookies. Bake on parchment lined cookie sheets in the top third of your oven at 325 for 20 minutes. Cool on racks.

Frugal Tip: These make perfectly lovely plain shortbread cookies if you leave out the pecans.

1 comment:

Jean (aka Auntie Bucksnort) said...

These are really delicious. Like my sister says, they taste like far more than the sum of their parts!