I am a hugh cookie fan! Do I have a favorite? I have many favorites, oatmeal raisin, white chocolate macadamia nut, sugar, peanut butter, molasses, maple pecan…and pecan shortbread most of all. This particular recipe is quick, easy and versatile. I make a batch of this shortbread and keep some in the freezer as an easy-to-slice log. Surprisingly, it also makes for a delicious pie crust for my pumpkin rum pie as it doesn’t turn soggy. I also prefer to use it for cheesecake rather than the typical graham cracker crust because it imparts more flavor than today’s mass produced graham crackers. And, although I haven’t tried it yet, I’ll bet it would also make for a super crust for my key lime pie!
I try to always have a few logs of homemade cookie dough in the freezer. It only takes 15 minutes to bake 6-12 of them, so I always have them freshly baked. Very handy and less expensive than buying them at the store. You will find that once you’ve tried a homemade version of your favorite cookie, you can taste the difference. Same with box cake mixes. Once you’ve tasted a homemade version of your favorite cake, you will be able to tell the difference.
Plan to make two or three of your favorite cookie doughs in one afternoon. Once you have the ingredients out and the utensils lined up, it only takes a few minutes to throw together a batch. Then shape them into logs and wrap in plastic wrap. Seal them in a freezer bag. On the next stormy night, preheat your oven to 350 degrees, select one or two of your favorite cookies and slice enough for the evening. Mmmm…the aroma will be heavenly and comforting…the cookies warm and delicious…this is the stuff of memories!
Pecan Shortbread
Ingredients:
- 3 sticks of unsalted butter, room temperature (3/4 lb)
- 1 cup sugar
- 1/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 3 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 2 cups chopped pecans, toast 8 minutes @ 325 degree oven, cool
In a stand mixer fitted with the paddle attachment, cream butter and sugars until incorporated.
Add vanilla and mix another minute. Add flour and salt. When combined, add pecans. When dough comes together, stop mixing.
Divide into freezeable logs and wrap in plastic wrap. Refrigerate for at least 30 minutes, or freeze in a freezer bag.
Preheat oven to 350 degrees. Line cookie sheet with parchment or a silicon sheet.
Thinly slice chilled (or frozen) dough.
Bake for 9 minutes and rotate pan in the oven. Bake 9 minutes more. Cookies will not spread much. They should be pale and barely browned at the edges.
