Time: 3 hours 20 minutes
Complexity: easily
Servings: 36

Bake these nutty shortbread cookies that literally melt in your mouth. Topped with a pecan halves and a sparkling dusting of turbinado sugar, they're a perfect treat for Christmas and New Year's. These cookies are perfect not only for guests but also as gifts for friends, presented in a pretty box and tied with a ribbon.

Ingredients:

• 2/3 cup pecans + extra for garnish
• 3/4 cup + 2 tbsp premium flour
• 0.5 tsp salt
• 1/4 tsp baking powder
• 110 g unsalted butter at room temperature
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• Turbinado sugar, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, pecans, turbinado sugar

We recommend

Preparation:

Step 1
• Preheat oven to 350°F (175°C). Place the pecans on a rimmed baking sheet and toast for 10-12 minutes. Let cool completely. Sift 3/4 cup flour, salt, and baking powder into a medium bowl. Pulse the toasted pecans in a food processor with the remaining 2 tablespoons flour until finely ground.
Step 2
• In a large bowl, beat the butter, powdered sugar, and vanilla extract with a mixer on medium speed until light and fluffy, 3-5 minutes. Add the flour and use a wooden spoon to mix until smooth, then fold in the nut mixture. Form the dough into a rectangle on a piece of plastic wrap, wrap it, and refrigerate until firm, at least 2 hours or overnight.
Step 3
• Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Line two baking sheets with parchment paper. Roll the dough between two sheets of parchment paper into a 9 x 6-inch rectangle, just under 1/4 inch thick.
Step 4
• Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough with a rolling pin. Cut into six pieces crosswise, then lengthwise, to make 36 rectangles. Place them on the prepared baking sheets, spacing them about 2.5 cm apart.
Step 5
• Prick each rectangle several times with a fork, then press a pecan half into each. Bake, rotating the baking sheets halfway through, until golden brown, 10-12 minutes. Let cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely.

Votes: 1