Shortbread Cookie with Pecans
You had me at 'shortbread'…
- Stand Mixer / Hand Mixer / Bowl and Spoon
- Measuring Cup and spoons
- Knife and Cutting Board
- 13" x 9" Baking Dish**
- Rubber Spatula
- Bench Scraper
- Wax or Parchement Paper
- Hot pads / Baker's Cooling Rack
- 1 1/2 Cups Unsalted Butter Softened
- 1/2 Cup Powdered (Confectioner's) Sugar
- 1/2 Cup Sugar
- 1/2 tsp Salt
- 3 Cups Flour All Purpose (AP Flour)
- 1 Cup Nuts (Pecans, Almonds, Walnuts) Toasted & Chopped
Toast the nuts. Let cool completely before chopping.
- This can be completed in the oven on a sheet pan (about 5 to 10 minutes) or on the stovetop in a sauté pan (about 3 to 5 minutes)
- Just be mindful that it does not take long to go from almost toasted to well done.
Preheat oven to 300°F
- Beat in bowl the butter, powder sugar, sugar, and salt until creamed.
- tir in flour, then nuts. Lightly mix until starting to combine or pull away from mixing bowl.
- Press the dough into an UNGREASED baking pan (8” square is recommended for single version) until it is even.
- Using a fork, make a decorative pattern by piercing the tines deeply throughout dough.
- Bake until the shortbread is lightly browned on top and darker on the edges, 45 to 50 minutes.**
Optional Additions (For Extra Indulgence):
- Sprinkle Heath Bar bits over the top while it is still warm.
- Sprinkle mini chocolate chips across the top while still warm.
- Melt chocolate and drizzle across the top and add Heath Bar bits or nuts.
*Cookie sheet, 9”x 9” or 8”x 8” Baking dish, or a cake round will all work. **Note the thicker the dough, the longer the bake, and vice versa. Immediately after pulling from the oven, (let sit for about 45 seconds), cut into shapes (bars, squares, or triangles) while still warm, then cool completely in the pan or on a baking rack. Enjoy! These are wonderful on their own, or pair them with your favorite warm beverage.