Pecan Shortbread Cookies Recipe

Ingredients

• 10 tablespoons unsalted butter (room temperature (140g))
• ⅔ cup confectioners' sugar ((80g))
• 2 teaspoons dark rum or vanilla extract
• ¾ teaspoon kosher salt
• 1½ cups all-purpose flour ((180g))
• ½ teaspoon cinnamon
• ¾ cup pecans coarsely chopped (toasted (83g))

Steps

1. 1

   In a stand mixer fitted with a paddle attachment, beat the butter, confectioners’ sugar, vanilla, and salt at low speed just until combined. Increase the speed to medium and beat for about 3 minutes, until fluffy.

2. 2

   In a medium bowl, whisk together the flour and cinnamon.

3. 3

   Add the flour mixture to the butter mixture and beat on low until almost combined. Scrape the sides and bottom of the bowl then add the chopped, toasted pecans. Mix on low until fully combined.

4. 4

   Turn the dough out onto a lightly floured surface and lightly flour your hands. Roll the dough into a log shape, about 2 inches in diameter, then wrap in parchment paper or plastic wrap. Refrigerate for at least 2 hours, or until firm (up to 72 hours).

5. 5

   About 20 minutes before you are ready to bake, place one oven rack in the top third of the oven and one in the bottom third. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

6. 6

   Remove the cookies from the refrigerator and slice the logs into cookies about ½-inch thick.

7. 7

   Place the cookies on the prepared baking sheets, leaving about 1-inch of space between each.

8. 8

   Bake for 10 minutes, then rotate the baking sheets from the upper to lower racks in the oven and turn them 180 degrees. Bake for another 10 minutes or until golden brown.

9. 9

   Let the cookies rest for about 5 minutes on the sheet tray, before transferring them to a wire rack to cool completely.