Pecan Shortbread Cookies by alex Hitz
This recipe is inspired by Master Baker Eli Zabar’s shortbread recipe, and there seems to be a version of it in every culture. In Mexico, it’s called a “Wedding Cookie”; in France (literally translated) a “Sand Tart”; in Scotland, “shortbread.” I added pecans, and call it “Seriously Delicious.” More often than not, I served these passed with coffee after dinner.
YIELD: about 4 dozen small cookies
3 sticks (24 tablespoons) salted butter, cold
1 cup sugar
2 teaspoons vanilla extract
3 ½ cups flour
1/8 teaspoon salt
1 cup chopped pecans
Pre-heat the oven to 350° F. Line a 9×13-inch metal baking sheet with parchment paper.
In the bowl of an electric stand mixer fitted with the paddle attachment, on medium speed cream the butter and sugar together, approximately 3-5 minutes, and then add the vanilla.
In a medium mixing bowl, whisk the salt and flour together. Turn the mixer to the lowest speed and stir in the salt/flour mixture. Then add the chopped pecans and turn the mixer off.
Put the dough in the refrigerator and let it cool for 30 minutes. Using whatever size scoop you want, scoop the dough onto the prepared baking sheet, and bake for 15-20 minutes.
Let the cookies cool completely, dredge them generously in powdered sugar, and serve.