Pecan Shortbread

Recipe courtesy Tanya Holland
TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: 50 min
Cook: 20 min
YIELD: 32 cookies
LEVEL: --

ingredients

  • 1/4 teaspoon salt
  • 1 cup pecan pieces
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.