EASY PECAN SHORTBREAD COOKIES
In the bowl of an electric mixer, beat (on high) the room temperature butter, sugar, salt and extracts until the mixture is light an fluffy (takes a couple minutes and looks sort of like whipped cream when you are done).
Add the flour and nuts and beat until well mixed and the dough comes away from the sides of the bowl.
Divide the dough in half and shape into two logs, about 2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (or up to several days).
When it's time to bake, slice the cookie dough logs into 1/4" slices and roll (tops and bottoms) in granulated sugar. Place on parchment paper lined cookie sheet and bake at 350 degrees for 18-20 minutes (my oven took exactly 20 minutes) or until the edges are JUST STARTING to turn golden.
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (see note)
- 2 cups all purpose flour
- 1/2 cup chopped pecans
In the bowl of an electric mixer, beat (on high) the room temperature butter, sugar, salt and extracts until the mixture is light an fluffy (takes a couple minutes and looks sort of like whipped cream when you are done).
Add the flour and nuts and beat until well mixed and the dough comes away from the sides of the bowl.
Divide the dough in half and shape into two logs, about 2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (or up to several days).
When it's time to bake, slice the cookie dough logs into 1/4" slices and roll (tops and bottoms) in granulated sugar. Place on parchment paper lined cookie sheet and bake at 350 degrees for 18-20 minutes (my oven took exactly 20 minutes) or until the edges are JUST STARTING to turn golden.
Recipe makes 3 dozen cookies
NOTE: You will not taste the coconut extract in the final cookie, but it lends a wonderful "background" flavor that is reminiscent of those great Royal Dansk Danish butter cookies that come in round tins at Christmas time.
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