Pecan Shortbread Cookies
Simple and satisfying shortbread cookies you'll quite likely find irresistible.
Servings 16 cookies
- 3/4 cup pecans coarsely chopped
- 1 1/4 sticks 10 tablespoons unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- pinch nutmeg
- pinch cloves
Preheat to 350 degrees.
Toast chopped pecans on a baking sheet until browned.
In a stand mixer fitted with a paddle attachment, beat butter and confectioners’ sugar, vanilla and salt at medium until fluffy.
Whisk spices and flour together in a bowl.
Add flour mixture in 3 different batches while beating on low. Add in toasted pecans.
Roll dough into a 1 1/2 -inch log. Wrap in parchment paper.
Refrigerate for 1 hour. Add parchment paper to baking sheets.
Cut log into ½ inch thick rounds.
Transfer to baking sheet. Space with 1 inch between.
Bake for 10 minutes.
Rotate baking sheets in the oven. Bake for another 10 minutes or until golden brown.
Move to a wire sheet to cool.
Serving: 31g | Calories: 168kcal | Carbohydrates: 18.3g | Protein: 1.6g | Fat: 9.8g | Saturated Fat: 2.9g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 2.6g | Cholesterol: 13.6mg | Sodium: 109mg | Potassium: 27mg | Fiber: 0.6g | Sugar: 7g | Vitamin A: 160IU | Calcium: 5mg | Iron: 0.4mg