Pecan Shortbread Cookies

1. 1

   Finely grind toasted pecans and sugar in processor.

2. 2

   Blend in flour, baking soda, and salt.

3. 3

   Add butter; cut in using on/off turns until coarse meal forms.

4. 4

   Add cream and vanilla.

5. 5

   Process using on/off turns until moist clumps form.

6. 6

   Gather dough into ball; flatten into disk.

7. 7

   Place sheet of waxed paper on work surface.

8. 8

   Sprinkle waxed paper lightly with flour.

9. 9

   Place dough disk in center of waxed paper and top with second sheet.

10. 10

    Roll out dough to 1/4- to 3/8-inch thickness.

11. 11

    Using 2-inch fluted cookie cutter, cut out cookies.

12. 12

    Transfer to large baking sheet.

13. 13

    Gather scraps, reroll, and cut out additional cookies.

14. 14

    Press 1 pecan half into center of each cookie.

15. 15

    Refrigerate cookies 1 hour.

16. 16

    Preheat oven to 325F.

17. 17

    Bake cookies until lightly browned, about 20 minutes.

18. 18

    Cool on rack.

19. 19

    (Can be made 2 days ahead.

20. 20

    Store airtight at room temperature.)

* Per serving · 4 servings · Values may vary.

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