Pecan print shortbread cookies
Thick, buttery shortbread is accented by a crisp and fragrant pecan to create a simple and satisfying dessert. Serve with a cup of cocoa or coffee to bring out the deep and rich flavors.
Equipment
- medium mixing bowl
- spatula
- Hand or stand mixer
- cooking sheet
- wax paper or aluminum foil
Ingredients
- 1 and 1/2 sticks unsalted butter, room temperature (3/4 cup)
- 1/2 cup granulated sugar
- 1 and 3/4 cups all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 15 whole pecans
Instructions
- Preheat oven to 350 degrees F and line baking sheet with parchment paper or foil
- Mix room temperature butter and sugar until well-combined, using a handmixer or paddle attachment of stand mixer on medium speed. Mix in vanilla.
- Sift to combine flour and salt and add to butter and sugar mixture using paddle attachment of stand mixer on low speed, or with a spatula.
- Shape into a ball and cover with plastic wrap. Chill for 20 minutes in refrigerator.
- Remove dough from refrigerator and pinch off ~2 tbsp pieces of dough and roll into round balls. Each ball should be ~1 in. in diameter. Place balls about 2 inches apart on baking sheet.
- Gently flatten each ball with the palm of your hand until ~1.5 in. in diameter. Press a whole pecan into the center of each cookie.
- Bake for 14 - 18 minutes until outside is beginning to brown slightly.