Delicious! If you’re looking for an easy recipe that doesn’t include eggs, you’re in luck! Shortbread cookies are an easy, not-too-sweet favorite, and you probably already have the ingredients in your pantry. They taste just as good in the summertime as they do during the Christmas season.
Whenever I think of these Scottish cookies, I think of how I used to love the Girl Scout shortbreads! The cookie yielded from this recipe is even better than those. They’re buttery, not too thick, and they are a beautiful blonde color with a hint of brown around the edges, giving them the perfect crisp.
Once the dough is made, you’ll want to chill it in the refrigerator for about an hour so they can hold their shape in the oven, so plan to make these in 2 stages.
Pecan Shortbread Cookies
1 cup unsalted butter
1/2 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1-3/4 cups all-purpose flour
1/4 teaspoon salt
2/3 cup pecan pieces, toasted
- BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
- Stir in vanilla extract and almond extract.
- Combine flour, salt, and pecans; add to butter mixture, mixing well. Cover and chill 1 hour.
- ROLL dough to ½-inch thickness on a lightly floured surface. Cut dough with a 2-inch round cookie cutter, and place 1 inch apart on ungreased baking sheets. Chill 10 minutes.
- Bake at 325° for 15 to 20 minutes or until edges are lightly browned.
- Cool 1 minute on baking sheets. Remove to wire racks to cool completely.
Yield: 2 dozen.
