Sunday, January 24, 2016

Pecan Shortbread Cookies

These are nice light crispy cookies.  I'd put these up against anything made by little elves in a tree!





Pecan Shortbread Cookies

Yield:  39 Cookies


Ingredients:


2 cup finely ground pecans
1 cup (2 sticks) unsalted butter at room temperature
2/3 cup sugar, plus more for coating
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
2 cups all purpose flour


Directions:


Line two cookie sheets with parchment paper.

Form cookies into balls about the size of walnuts.
Roll the cookie balls in extra granulated sugar.  Place the balls on the cookie sheets.  Flatten the balls to about 1/4 inch thickness with the bottom of a glass dipped in sugar.




Bake until golden brown (be sure to watch the edges), about 15 minutes.
Cool the cookies on a wire rack.

....and that's What's Cooking at Cathy's ~ Enjoy!



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About Me

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.