We had our annual fundraiser a week ago which explains my lack of posting for a few weeks. Leading up to it I had volunteers coming in every day to help on special projects. I had goodies on hand each day for them. One of the days I served these cookies from Back to the Table cookbook author, Art Smith.
These cookies are buttery and nutty from the toasted pecans. I was thinking they would be even better dipped in chocolate.Pecan Shortbread Cookies
by Art Smith from Back to the Table Cookbook
1 cup all-purpose flour
Pinch of ground cinnamon
Pinch of salt
8 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup (2 ounces) coarsely chopped pecans, toasted
Sift together the flour, cinnamon, and salt and set aside. Beat the butter, sugar, and vanilla in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes. Stir in the flour, then the pecans, to make a stiff dough.
On a lightly floured work surface, form the dough into a 9-inch long log. Wrap tightly in parchment paper. Refrigerate until chilled and firm, at least 2 hours or overnight.
Position a rack in the center of the oven and preheat to 350 degrees farenheit.
Unwrap and slice the dough into 3/8-inch thick rounds. Arrange about 1 inch apart on an ungreased baking sheet. Bake until beginning to brown around the edges, about 20 minutes. Cool on the sheet for 5 minutes, then transfer to wire racks to cool completely.
Makes about 2 dozen