Makes 1 dozen shortbread cookies
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Unsalted butter (Room temp)
Vanilla extract
Almond extract
Chopped pecans
Tools you’ll need
Baker’s joy non-stick baking spray
11 by 17-inch baking pan
Preparation of shortbread dough
Step 1- Add 1 stick unsalted butter (Room temp), 1 cup all-purpose flour, 1/3 cup sugar, 1/4 heaping teaspoon salt, 1 teaspoon vanilla, 1/8 to 1/4 teaspoon almond extract and 1/4 cup coarsely chopped pecans into a small bowl. Stir with a sturdy spoon until mixture starts to come together. From there form the mixture into a dough with your hands.
Baking your shortbread cookies
Lightly spray 11 by 17-inch baking pan with Baker’s joy non-stick baking spray.
Preheat oven to 375 degrees.
Step 2- Add 1.1 ounces in weight of the dough into the palm of your hand and roll into a ball. Add 1/2 cup of finely chopped pecans into a separate bowl and dip the dough into the chopped pecans. From there place dough (Pecan coated side up) onto an 11 by 17- inch baking pan. Press down onto the dough slightly with your hands.
Step 3- Place into a preheated 375-degree oven on the bottom rack for 15 to 18 minutes. Once the baking time has completed, remove cookies from oven. The edge of each shortbread cookie should be a light golden brown and if you touch the middle of the cookie, it will be soft. That lets you know that the shortbread cookies are done. Let cool for 15 to 30 minutes before serving. Cookies will get firm as they cool.
YouTube instructional video
