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.
- 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
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.