Butter Pecan Shortbread Cookies

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1 cup pecans, chopped and lightly toasted

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a dry skillet over medium heat, toast the chopped pecans until they are golden brown and fragrant, about 5-7 minutes.
3. In a large mixing bowl, whisk together the flour, powdered sugar, and salt until well combined.
4. In another bowl, beat the softened butter using an electric mixer on medium speed until light and fluffy.
5. Mix in the vanilla extract until well combined.
6. Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just combined.
7. Gently fold the toasted pecans into the cookie dough using a spatula.
8. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on ungreased baking sheets, leaving space between each cookie.
9. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition