Shortbread Cookies:  Pecan Shortbread
Pecan Shortbread

Shortbread is a perfect holiday cookie: It’s buttery and rich and when studded with chopped pecans, always festive. It’s also very easy to make.
2/3 cup turbinado (raw) sugar
2 cups unbleached all-purpose flour
1/4 pound (1 stick) unsalted butter, softened
1 cup finely-chopped pecans


Position rack in the center of the oven and preheat to 325° F. Pulverize the sugar until the granules are very fine, either in  mortar and pestle, or in a blender or food processor fitted with a steel blade. Sift the sugar, flour and a small pinch of salt together into a mixing bowl. Mix in the pecans and then work the butter into the dry ingredients until a smooth dough is formed. You can do this in a food processor, pulsing until the dough just forms, but be careful not to overprocess it. Pinch off a small handful of the dough and lightly roll it into a ball between your hands. Place the ball on an ungreased cookie sheet and lightly press it flat into a round with a cookie stamp. Repeat with the remaining dough, spacing the cookies about 1 inch apart. Bake in the center of the oven until the cookies are lightly browned on the edges, about 25 minutes. Transfer the cookies to a rack to cool. Makes about 20 cookies.

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