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Shortbread cookies are so simple to make and yet so satisfying. Tender and buttery, it's hard to stop at just one (so you might want to double the recipe).
We topped these with our Apple Pie Sugar for a burst of warmth from freshly ground cinnamon, nutmeg, ginger and vanilla beans.
Makes about 2 dozen cookies
3/4 cup pecans10 tablespoons unsalted butter, at room temperature1/2 cup powdered sugar2 teaspoons vanilla extract3/4 teaspoon salt1 1/2 cups all-purpose flourApple Pie Sugar, for topping
Toast the pecans. Preheat the oven to 350. Place the pecans on a baking sheet and bake for 5 minutes, or until toasted. Let them cool completely, then chop into small pieces.
Using a standing mixer, beat the butter, powdered sugar, vanilla extract and salt and until smooth and creamy.
With the mixer on low, slowly add the flour to the bowl. Mix until just combined. Add the toasted pecans.
Using your hands, form the dough into a ball and placed on a lightly floured surface. Roll the dough into a log shape, about 2 inches high and 2 inches across. Wrap the dough in plastic wrap and chill in the fridge for at least one hour, or overnight.
Preheat the oven to 350. Slice the log into about 24 slices, placing each on a parchment-lined baking sheet. Top each slice with a sprinkle of Apple Pie Sugar to taste.
Bake for about 15-20 minutes, or until golden. Transfer to a rack to cool.
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