I think I’m claiming this as the best holiday cookie recipe I’ve ever made. It’s simple, buttery and not tooooo sweet. But just right!! I’m in love and so is my family!!
| Makes 20-24 cookies
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1 cup (2 sticks) cold unsalted butter, cut into small cubes
1 1/2 cups plain flour
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/2 cup of finely chopped pecans
Preheat the oven to 340F. In a bowl, combine the flour and butter with a pastry blender until you get a fine bread crumb consistency. You can also use your fingers to break up the butter here!
Add the sugar, vanilla and finely chopped pecans to the butter mixture and work it all together with your hands until you get a dough. Wrap in plastic wrap and refrigerate for 15 minutes.
Flour a surface and roll out your dough to about a quarter of an inch thick (or more if you prefer thicker shortbreads).
Now you can cut out your shapes and place them on a baking tray lined with parchment paper. Place tray in the fridge and chill for 30-60 minutes. Remove your tray from the fridge then bake for 10-12 mins or until golden. Remove from oven and leave to cool on a wire rack.
Optional: I made a royal icing (1 cup powdered sugar + 2tsp milk with cinnamon) and then candied pecans in a pan with maple syrup to top the cookies with. Super simple! But for classic shortbreads, just coat in powdered sugar.