Pecan Shortbread Cookie Fatemeh Laali

INGREDIENTS

PRODUCTS

1 teaspoon Clear Vanilla Extract, 2 Oz.

White Sparkling Sugar Sprinkles

3/4 cup butter (, softened (1- 1/2 sticks))

1/2 cup granulated sugar

1/2 teaspoon salt

3 egg yolks

2 cups all-purpose flour

2/3 cup pecans (halves)

INSTRUCTIONS APPLY LIST

Step 1

In a bowl of food processor, pulse pecan halves until finely ground.

Step 2

In a large bowl, beat butter, sugar and salt with electric mixer at medium speed until creamy, about 1 minute. Add yolks, one at a time, mixing well after each addition. Add vanilla; mix well. Add flour and ground pecans; mix just until combined. Press dough into a disc; wrap in plastic wrap. Refrigerate at least 2 hours or overnight.

Step 3

Preheat oven to 375°F.

Step 4

Let cold dough stand at room temperature 5-10 minutes until softened slightly. Roll dough 1/4-inch thick on lightly floured surface. If dough cracks, press it back together. Cut into 2-1/4 in. rounds and place on ungreased cookie sheet. Sprinkle with sparkling sugar. Bake 10-12 minutes or until golden brown at edges. Cool on pan on cooling grid 5 minutes; remove cookies to a grid to cool completely.