Levi Brown
Hands-On Time
10 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 12 cookies

How to Make It

Step 1

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

Step 2

Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then chop.

Step 3

Meanwhile, in a large bowl, whisk together the flour, cornstarch, and salt; set aside.

Step 4

Using an electric mixer, beat the butter, sugar, and vanilla on medium-high until light and fluffy, 2 to 3 minutes.

Step 5

Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Gently fold in the pecans.

Step 6

With floured fingers, press the dough into the prepared pan and prick all over with a fork.

Step 7

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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