Pecan Shortbread Cookie

Take basic shortbread cookie dough and add pecans and you have a Pecan Shortbread cookie. The buttery flavor of the shortbread cookie is enhanced by the additional texture and taste of pecans.

Pecan Shortbread Cookie Recipe

1 cup butter
2 Tbsp. Sugar
2 cup plain flour
2 tsp. vanilla flavoring
1/2 cup pecans
1 box confectioners' sugar

Cream the sugar and butter together. Gradually add the flour and vanilla to mixture. The mixture should be well mixed before the pecans are added.

Roll cookies into a ball and place on ungreased cookie sheet.

Bake at 325 degrees for 25 to 30 minutes. Let the cookies cool and roll in confectioners' sugar. Makes 1 1/2 dozen.

Brown Sugar Pecan Shortbread

1 cup all-purpose flour
1 stick unsalted butter, softened
1/2 cup (packed) light brown sugar
1 1/4 cup finely chopped or ground pecans

Preheat oven to 300 degrees.

Mix together the flour, butter, brown sugar and pecans with your hands until the dough resembles coarse meal.

Pat the shortbread dough into an ungreased 9-inch square pan. Pierce the dough every 2-inches with a fork. Bake the pecan shortbread for 40 minutes or until it is lightly browned. Cut into squares or bars while still warm.

Shortbread Cookie Puffs

1/2 lb. butter
4 Tbsp. white sugar
2 cups flour
2 Tbsp. Vanilla
1 cup pecans, chopped very fine

Knead all of the ingredients together and if too soft, add a little flour at a time until consistency of shortbread.

Roll pieces of dough into small balls and place on a cookie sheet.

Bake at 375 degrees for 3/4 hour (45 minutes). Reduce the heat to 350 degrees and bake another 10 to 15 minutes.

Roll the cookies in sugar as soon as taken from oven. These keep quite awhile in a covered cookie tin.

Pineapple-Cherry Pecan Cookie Delight

If you just happen to have some cookies leftover this is a delicious dessert using them.

2/3 cup pecan shortbread cookie crumbs
1/2 cup butter or margarine
1 1/2 cup powdered sugar
2 eggs
1 cup whipping cream
8 oz. crushed pineapple, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup chopped pecans
1/2 tsp. Vanilla
3/4 cup shredded coconut
9 maraschino cherries with stems

Spread Shortbread Cookie crumbs evenly in a 9 x 9 x 2-inch pan.

Beat the butter until fluffy. Gradually beat in the powdered sugar until the mixture is creamy. Add the eggs one at a time, beating well after each addition.

Carefully spread this mixture over the pecan shortbread cookie crumbs. Beat the cream until stiff. Fold in the pineapple, chopped cherries, nuts and vanilla.

Carefully spread this mixture over the butter mixture. Sprinkle with coconut.

Cover and chill at least 4 hours or overnight. Cut into squares and top each with a cherry.

In addition to the above dessert Pecan Shortbread Cookie crumbs can be used wherever cookie crumbs are called for.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop