Rating: 3 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 2
  • 21 Ratings
Dawn Perry

Gallery

Credit: Levi Brown

Recipe Summary

hands-on:
10 mins
total:
1 hr 30 mins
Yield:
Makes 12 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter an 8-inch round cake pan and line with a circle of parchment.

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  • 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.

Nutrition Facts

164 calories; fat 12g; saturated fat 5g; cholesterol 21mg; sodium 81mg; protein 2g; carbohydrates 14g; sugars 4g; fiber 1g; iron 1mg; calcium 7mg.
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