1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
1/2 cup pecan halves
1 cup all-purpose flour, spooned and leveled, plus more for flouring fingers
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Sat fat 5g
How to Make It
Heat oven to 350° F. Butter an 8-inch round cake pan and line with a circle of parchment.
Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then chop.
Meanwhile, in a large bowl, whisk together the flour, cornstarch, and salt; set aside.
Using an electric mixer, beat the butter, sugar, and vanilla on medium-high until light and fluffy, 2 to 3 minutes.
Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Gently fold in the pecans.
With floured fingers, press the dough into the prepared pan and prick all over with a fork.
Bake until golden and firm, 30 to 40 minutes. When cool enough to handle, turn the shortbread out of the pan and, using a serrated knife, cut into 12 wedges. Transfer to a wire rack to cool completely.
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