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Refrigerator Pecan Shortbread

Refrigerator Pecan Shortbread Recipe

Great Nutty Taste!

Ingredients

1 cup pecans

2 1/8 cups all-purpose flour

1 cup confectioner's sugar

1 cup unsalted butter, softened

pinch salt

1 teaspoon vanilla extract

Method

Line a small loaf pan(7 1/2 x 3 1/2 x 2 1/2") with plastic wrap, so that
the wrap lines the
bottom and sides and the extra wrap drapes
over the edges.
In a food processor fitted with a steel blade, work the pecans
in on-off
motions until they are finely ground. Add the flour and sugar to the nuts and
work the
food processor again until the mixture is thoroughly combined. Add the butter,
salt, and
vanilla to the food processor, and work the mixture again in on-off motions
just until it
forms a dough.
Pack the dough into the lined loaf pan and smooth the top with
a rubber
spatula. Rap the pan once hard on the counter to settle any air pockets.
Cover
the dough
with the excess plastic wrap. Refrigerate the dough for at least half a day
or as long as 2
days.

To cook:
Preheat oven to 350F. Have 2 ungreased baking sheets on hand. Turn the
dough out
onto a counter and peel off the plastic wrap. Use a long knife to cut the dough
in half
lengthwise. Then slice crosswise across each log to make 1/4" thick, square-shaped
slices.

Arrange the squares on the baking sheets and bake the cookies for 15 to 20 minutes
or
until they are pale brown. Halfway through the baking, switch the baking sheets
from
front to back and top to bottom in the oven. Leave the cookies to settle for
half a minute,
then lift them from the sheet with a metal spatula and transfer them to a wire
rack to cool
completely. Store in an airtight container.
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