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Pecan Shortbread Cookies Recipe

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This recipe for Pecan Shortbread Cookies, by , is from The Bethany Fern Nell 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!

Contributor:  
Contributor:  
Mom/Southern Living

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter,. softened
3/4 c. sifted powdered sugar
1 c. toasted chopped pecans
1 tsp vanilla
2 c. flour
1/4 tsp baking powder
1 c. turbinado or Demerara sugar
1 large egg, slightly beaten
42 pecan halves (about 1 cup)

Directions:
Directions:
Beat butter until creamy. Gradually add p½owdered sugar and beating until smooth. Stir in chopped pecans and vanilla. Wisk together flour and baking powder in a separate bowl. With mixer running on low speed, gradually add flour mixture to butter mixture until blended. Transfer dough to a work surface; shape into 2 (7inch) logs. Wrap logs in plastic wrap, refrigerate for at least 4 hours or up to 2 days. Preheat oven to 350ş. Line 2 baking sheets with parchment paper. Place turbinado sugar in a shallow dish. Unwrap logs and brush evenly with on all sides with egg, roll each log in the sugar. Cut logs into ½ inch thick slices (you should have 42 cookies total). Place 1 inch apart on separate baking sheets. Top each cookie with a pecan half, pressing lightly to adhere. Bake until edges are golden, 10-12 minutes. Let cool 5 minutes on baking sheets. Transfer to wire rack and cool 10 minutes.

Personal Notes:
Personal Notes:
I first made this in October of 2019 and sent some to my mom, Savannah at JMU and took some to Jackson & Amelia in DC. This is a perfect shortbread recipe and the turbinado sugar makes them very pretty.

 

 

 

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