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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

BUTTER/PECAN SHORTBREAD COOKIES Recipe

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This recipe for BUTTER/PECAN SHORTBREAD COOKIES is from Padre Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
3 sticks (1 ½ c.) unsalted butter, at room temperature
1 1/3 c. sugar
2 t. kosher salt
3 egg yolks
2 T. vanilla extract
3 ¾ c. all‐purpose
1 ½ c. toasted pecans
Directions:
Directions:
1. In the bowl of a mixer, combine butter, sugar & salt. Cream on medium speed
until blended. About 2 minutes. One by one, add the egg yolks, mixing until
incorporated. Add vanilla extract. Scrape down the bowl.
2. On a jelly roll pan spread the pecans broken into small pieces. Toast in a 400
degree oven until nicely browned but not burnt. Careful they go brown fast
once they are heated through. 5mins? Set aside to cool.
3. With the mixer off, add flour. Turn the machine to low and mix until the flour
is completely incorporated. Fold in cooled pecans.Remove the dough onto
squares of waxed paper and roll into 4 logs 10 inches long and 1 ¼ inches in
diameter. Wrap and chill.
4. Preheat the oven to 350 degrees. Slice dough into ¼” thick circles. Place on a
sprayed cookie sheet or parchment lined sheet. Bake for 15 minutes or until
golden brown.
5. These are sick and wrong cookies. You will eat 2 dozen in one sitting‐ easy.

 

 

 

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