Friday, August 9, 2013

Pecan Shortbread Cookies with White Chips

*Plan ahead... needs to chill

4 sticks butter, room temperature
1 c. sugar
1 Tbsp. vanilla
4 1/3 c. flour
2 c. pecans, chopped
2 c. white chips

Cream the butter and sugar together. Beat in the vanilla.

Add in the flour a cup at a time, mixing in completely after each cup. Stir in the pecans and chips, mix well.
Cookie Log

Make two 12 inch logs out of the dough on two sheets of wax paper. Roll each log in the paper, twisting at the ends.

Refrigerate dough for at least 2 hours.

When the dough is chilled, heat the oven to 325 F.

Slice the dough into about 3/8 inch slices and place on a baking sheet lined with parchment paper. Bake for 15-22 minutes, or until the cookies start getting slightly golden on the edges. The middle will stay pale.

Ready to eat
Let the cookies rest a few minutes on the baking sheet before removing to a cooling rack.

Makes about 3 1/2 dozen cookies. Recipe is easily halved.

Here's a link to the recipe I used:

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