Wednesday, July 29, 2015

Pecan Shortbread Cookies

I was invited to make some cookies that would represent Georgia in a few baskets for quilt judges coming to town for the greatest show in the state.  (Yes, that is my humble opinion.)  Our quilts (more than 325 of them!) were the star of that week, but I'm glad my cookies gave a little of the local sparkle to the important ladies who chose the winning the quilts.

Pecan Shortbread Cookies

3 sticks of butter, brought to room temperature
1 c. sugar
1 tsp. vanilla
1 tsp. almond extract
3 1/2 c. all purpose flour
1/4 t. salt 
1 1/2 c. chopped pecans (I use my food processor on toasted whole pecans)

In mixer blend butter and sugar, do not over beat.  Add vanilla, almond extract and salt.  Mix just to combine.  Add flour and again, mix to combine.  Take bowl from mixer and add the pecans by hand.  I use a rubber scraper to get the best possibility of getting pecans throughout the dough.  

Lay a piece of plastic wrap or waxed paper on the counter.  Turn the dough out and form a log 2" wide and wrap in plastic or waxed paper.  Refrigerate at least 30 minutes, or overnight.  

Set oven to 350 F

Slice the log in 1/4" slices and place on an ungreased cookie sheet.  These will not rise or spread much so you can place them closer than you would for chocolate chip cookies.  Bake 20-25 minutes, until edges are lightly browned.  

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