Pecan Shortbread Cookies
- 1-½ cups unsalted butter, room temperature
- 1-¼ cups granulated white sugar , divided
- 1 teaspoon pure vanilla extract
- 2-2/3 cups all-purpose flour
- ½ teaspoons coarse salt
- 2 cups pecans, toasted and chopped
- ½ teaspoon clear almond extract
- Cream butter on medium speed for 2 to 3 minutes or until creamy and smooth. Beat in 1 cup white sugar for another 3 to 5 minutes or until light and fluffy. Beat in vanilla for another minute.
- Combine together flour, salt, pecans and almond extract. Gradually beat into the butter mixture in three to four batches, until fully incorporated and forms a dough. Gather dough into a ball and wrap in plastic. Chill for 2 hours, preferably overnight.
- Once dough is ready, unwrap and turn out onto a floured board or countertop. Roll out with a floured rolling pin, until about ¼ of an inch thick. Cut dough into circles, about 2 to 3 inches in diameter, using a round cookie cutter.
- Line baking sheet with baking or parchment paper. Arrange dough circles onto prepared sheet and chill for another hour or two.
- Preheat oven to 325°F. Sprinkle remaining ¼ cup white sugar over cookie dough circles. Bake cookies for 15 to 20 minutes or until edges are crispy and golden. Remove baking sheets from oven and allow to cook on sheets for 2 to 4 minutes. Transfer onto wire racks to cool to room temperature.
- Chilling the dough overnight produces flakier and crumblier cookies compared to chilling it for lesser time.
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