Brown Sugar-Pecan Shortbread
- 2 Cup All Purpose Flour
- 1 Cup Pecans toasted, then coarsely chopped
- 2/3 Cup Light Brown Sugar firmly packed
- 1/2 Lb Unsalted Butter room temperature
- 1/2 Tsp Vanilla Extract
- 1/4 Tsp Salt
Beat the butter and sugar together in your mixer until smooth and well incorporated. Scraping the sides of the bowl occasionally and making sure to get rid of all lumps and there are no streaks of butter visible. Add vanilla.
Combine flour and salt in a separate bowl, add to the butter mixture. Stir until completely incorporated, and stir in the nuts.
Turn the dough onto a sheet of parchment paper, form it into a 5 1/2 by 7-inch rectangle about 1 inch thick. Wrap the dough and refrigerate for 1 hour.
Preheat oven to 350 degress. Line large baking sheet with parchment paper.
Cut the rectangle of dough lengthwise until two equal pieces. Cut the dough crosswise into 1/4 inch slices. Place the unbaked cookies on the baking sheets 1 inch apart.
Bake for 15 minutes, or until deep golden brown. Serve and enjoy!