Pecan-lemon shortbread hearts
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Sugar |
| ¼ | cup | Cornstarch |
| 1 | tablespoon | Lemon zest, plus 1 teaspoon |
| ¼ | teaspoon | Salt |
| ¾ | cup | Unsalted butter, chilled, cut in 1/2\" cubes |
| ½ | teaspoon | Vanilla extract |
| 1 | cup | Pecans |
| Vanilla sugar, optional | ||
| 1 | week. | |
Directions
Preheat oven to 350 In food processor combine the flour, sugar, cornstarch, lemon zest and salt. Process briefly until well mixed. Add the butter and vanilla and , using rapid off-on pulses cut in until the mixture resembles a fine meal. Add the pecans and process until finely chopped. Transfer the mixture to a large sheet of waxed paper and gather together into a flat disk. Top with a second sheet of waxed paper. Roll out the dough ¼ inch thick. Using a 3-inch or smaller heart shaped cutter, cut out cookies.
Transfer to ungreased cookie sheets, spacing them ½ inch apart. Gather up the scraps and repeat. Sprinkle the cookies with vanilla sugar if desired.
Bake until just beginning to color, about 20 minutes. Transfer to wire racks and let cool for 5 minutes. Store in an airtight container for up to Posted to MC-Recipe Digest V1 #328 Recipe by: Williams Sonoma Cookies and Biscotti p. 24 From: Sue <suechef@...>
Date: Wed, 4 Dec 1996 18:48:36 -0500 (EST)