Its fall and we our outside swinging under our big pecan tree. Unfortunately the squirrels are eating all pecans, so we have to go to the store to get some. These Pecan Shortbread Cookies taste like fall, not too sweet, a bit savory, and just perfect.
Pecan Shortbread Cookies
2 cups of organic flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
pinch nutmeg
1 cup organic unsalted butter (2 sticks)
3/4 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1/2 cup pecans
- Preheat oven to 350, and line a baking sheet with parchment paper
- In a large mixing bowl, stir together flour, salt, baking powder, cinnamon and nutmeg. set aside
- In a separate bowl, cream (beat) butter, sugar.
- Once beaten, add egg and vanilla, continue to mix.
- Finally and pecans and give a quick mix.
- Gradually add the flour mixture to the butter mixture. Beat together well.
- scoop the batter out of the bowl, form it into a ball, wrap with plastic or wax paper and place in the fridge for 30 min to 1 hour.
- once cooled and slightly harden, cut in half and place between two sheets of wax or parchment paper and roll out flat with a rolling bin. Once rolled out, cut out to any shapes with a cookie cutter.
- Place cookie cutouts 2-3 inches apart on a lined baking sheet.
- Bake for 10- 13 min at 350
- Let cool and eat!
