Butter Pecan Shortbread Cookies

1. 1

   Line a cookie sheet with parchment paper or silicon mat.

2. 2

   In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.

3. 3

   Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.

4. 4

   Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.

5. 5

   Preheat oven to 325 degrees F (160 degrees C).

6. 6

   By hand, roll dough into 1-inch balls.

7. 7

   Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).

8. 8

   Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.

9. 9

   Remove from pan and let cool on a rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.