These Buttery Pecan Shortbread Cookies are the epitome of indulgence, with their delicate crumb and melt-in-the-mouth texture. The rich, buttery flavour is perfectly complemented by the crunchy, nutty bits of pecan, creating a delightful contrast in every bite.
- Ingredients:
- 200g unsalted butter, at room temperature
- 100g icing sugar
- 200g plain flour
- 50g cornflour
- 100g pecans, chopped
- 1 teaspoon vanilla extract
- A pinch of salt
Directions:
- Preheat your oven to 160°C (140°C fan) / 325°F and line a baking tray with parchment paper.
- In a large mixing bowl, beat the softened butter and icing sugar together until light and fluffy.
- Sift the plain flour and cornflour into the butter mixture, then add a pinch of salt. Mix until a soft dough forms.
- Stir in the chopped pecans and vanilla extract until evenly distributed throughout the dough.
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking tray, flattening them slightly with a fork.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal | Servings: 20 cookies
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