Traditionally shortbreads where decorated with a cookie stamp to make them more front parlor than back kitchen. You can use a cookie stamp, but if you like your cookies more simple, press into a pan and cut while warm or cut into circles and bake.
Yield: 16 4-inch cookiesPrint this recipe
8 ounces (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup finely ground pecans
2 cups all-purpose flour
1. Preheat oven to 350 degrees F.
2. In a mixing bowl with a paddle or by hand, beat the butter until it is light and fluffy.
3. Add the powdered sugar, salt and vanilla extract. Beat again until the mixture is light and fluffy.
4. Add the ground pecans and mix until thoroughly combined.
5. Mix in the flour until just combined.
6. Turn the dough out of the bowl onto a lightly floured counter and knead lightly to incorporate the ingredients evenly.
7. Roll into 16 1½-inch balls. Dust lightly with flour then press with cookie mold to ¼ inch thick. Bake 25-30 minutes until golden on the edges.
To bake the shortbread in a pan:
Press the shortbread into an ungreased 9-inch square pan and prick all over with a fork. Bake for 30-35 minutes at 350˚F until the edges are golden.
Cool to warm and then turn the shortbread out onto an odor free cutting board i.e. one that has not been used to cut onions or garlic or any other assertive food. Cut the shortbread 12 down and 3 across into long, thin, rectangular “fingers” while the shortbread is still warm from the oven. If the shortbread cools too much it will become brittle and break when it is cut. If this happens, slide the shortbread onto a sheet pan and place it back into the oven for 3 to 4 minutes to soften. Remove from the oven, slide back onto the board and cut immediately.