Pecan shortbread cookies
2 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Butter |
| 1 | cup | Confectioners Sugar |
| 3 | cups | Flour, sifted |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Vanilla |
| ¼ | cup | Sugar |
| ¾ | cup | Pecans, finely chopped |
Directions
Cream butter and confectioners' sugar together until light.
Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly. Add pecans.
Gather dough into a ball, wrap in wax paper, and chill until firm.
Roll out chilled dough to ½" thickness. Using a cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut out cookies on ungreased cookie sheet and refrigerate for 45 minutes before baking.
Preheat oven to 325F. Bake for 20 minutes or until just starting to color lightly; cookies should not brown at all. Cool on rack.