Toasted Pecan Shortbreads

1 cup salted butter, chilled
2 cups all-purpose flour
1/2 cup packed light brown sugar
½ cup roasted pecans, finely*

Preheat oven to 325 F. Line a cookie sheet with parchment paper.
To toast pecans, spread on cookie sheet and place in oven for 8 – 10 minutes, stirring occasionally. Remove and set aside to cool. When cool, chop to fairly small crumbs.

In a medium mixing bowl, beat together butter and brown sugar until very light and fluffy. Add flour and beat until mixture forms a slightly stiff ball. (Should be about the consistency of play dough). Turn out onto counter and knead in pecan crumbs. If dough is sticky, dust your hands with a little more flour. Divide dough ball In half. Roll each half into a log about 1 ½” in diameter. Wrap in wax paper and chill for 30 minutes.
Remove logs from fridge and slice into ½” thick rounds. Place 2” apart on cookies sheet and bake for about 12 minutes or until very lightly browned on bottom edge.

If desired, dust with icing sugar or drizzle with melted chocolate.

*For a more festive flair, substitute chopped glazed cherries for pecans.

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