Pecan Shortbread
PREP TIME: 10 min
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COOK TIME: 25 min
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YIELD: 2 dozen cookies |
INGREDIENTS:
| 1/2 cup butter | 1/2 cup chopped pecans |
| 1/4 cup packed brown sugar | 1/2 cup powdered sugar |
| 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour |
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour
- 1/2 cup chopped pecans
- 1/2 cup powdered sugar (optional)
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 325°F. Beat butter and sugar 3 to 4 minutes in medium bowl with electric mixer on medium speed or until light and fluffy. Beat in flour until blended. Stir in pecans by hand just until blended. Shape into ball.
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2.
ROLL on lightly floured pastry cloth or other floured surface to 1/2-inch thickness. Cut with desired shape 1 1/2 inch cookie cutter. Place 1 inch apart on ungreased baking sheet.
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3.
BAKE 20 to 25 minutes or until edges are browned. Cool on wire rack. Sift powdered sugar over tops, if desired.
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