Pecan Shortbread

Name: Pecan Shortbread
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 32 cookies
Ingredients: 1/2 pound butter, softened; 1/2 cup powdered sugar; 2 cups flour; 1/4 teaspoon salt; 1 cup pecan pieces

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Total: 1 hr 25 min

Prep: 15 min
Inactive: 50 min
Cook: 20 min

Yield: 32 cookies

Total: 1 hr 25 min

Prep: 15 min
Inactive: 50 min
Cook: 20 min

Yield: 32 cookies

Ingredients

1/2 pound butter, softened

1/2 cup powdered sugar

2 cups flour

1/4 teaspoon salt

1 cup pecan pieces

Directions

Cream the butter and sugar in a standing mixer. Slowly add flour, then salt. Fold in pecan pieces. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
On floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used). Transfer cut out dough to ungreased cookie sheet. Prick with fork and chill again for 20 minutes.
Preheat oven to 350 degrees F.
Bake 20 minutes or until edges are lightly browned.