butter pecan shortbread cookies - kaboose

My Comments: Today I decided to make these because we had a bag of pecans and my mom loves shortbread cookies. It turned out amazing. The first batch I baked for too long, but the second was just perfect. I sifted powdered sugar on the ones that were baked too long. They are very chewy and crunchy at the same time, not too sweet. Perfect! My mom LOVED them, and shes a hard person to get compliments from.
(Pictures by me)

Ingredients

• 1 cup (250 mL) unsalted butter
• 1/2 cup (125 mL) light brown sugar
• 2 cups (500 mL) flour
• 1 cup (250 mL) ground pecans
• 2 tsp. (10 mL) vanilla
• pinch of salt

Instructions

1. Preheat oven to 325 degrees F (160 degrees C). Line a cookie sheet with parchment paper.
2. 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.
3. By hand, roll dough into 1-inch (2-cm) balls. Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch/1-cm 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.)
4. Place in the oven and bake for 25 to 30 minutes or until set and very lightly browned on the bottom. Remove from pan and let cool on a rack.

((Click to see larger))