Just like Pecan Sandies, but home made. And I think they’re tastier! Also really easy.
Those look great, love shortbread cookies!
I love both pecans and shortbread. Would you be able to post or link to the recipe?
Pecan Shortbread Cookies
1.5 cups unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
3 1/2 cups all-purpose flour
1/4 tsp salt
1 1/2 cups small-diced pecans
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a work surface dusted with flour and shape into 2 flat disks. Wrap each disk in plastic and chill for 30 minutes.
On the flour-dusted work surface, roll the dough, one disk at a time, until it is 1/2-inch thick. The pecans may make it difficult to roll the dough out without it cracking; don’t worry, just press the cracks together as best you can. Dough scraps may be re-rolled as often as necessary. Cut into 2 1/2 inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies about 1/2 inch apart on an ungreased baking sheet.
Bake for 20 to 25 minutes, or until the edges begin to brown. Cool on racks. Store at room temperature for up to 5 days.
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