A Pecan Shortbread Cookie Accompaniment To Your Reading Pleasures

Sometimes, the best recipes are the simplest.

Here is a recipe for about two dozen pecan shortbread cookies that go good with a glass of milk or a cup of coffee while reading a great book:

1 cup softened butter
1/2 cup sugar (1/4 baker's sugar and 1/4 packed brown sugar is my formula)
2 cups All-purpose flour
1 cup chopped pecans
1 tsp vanilla extract (I always spill a little extra into the mix)


Slightly smaller metric batch
2 DL softened butter
1 DL sugar
4 DL flour
2DL chopped pecans
Scant 1 tsp vanilla extract

Combine softened butter, sugar and vanilla. Mix with hand mixer until creamy.
SLOWLY add flour in stages.
Knead the combined mixture with hands until a little greasy otherwise the cookies will crumble (pun intended)!
Work in chopped pecans

Wrap with plastic wrap. Gently mold and compact the dough into a long, solid brick about 3 inches high (7.5 cm) and two inches (5cm) wide and put into the fridge for about twenty minutes until the butter congeals and slicing becomes easier.

Unwrap. Slice off 3/4 inch (2cm) cookies. Place on cookie sheet covered with parchment paper.

Bake about 12 minutes at 350 fahrenheit/ 175 celsius

Let cookies rest a few minutes before sliding parchment onto a cooling rack. Cool thoroughly.
You are welcome!