I made these yesterday for a “Thank You” to one of my lovely crochet helpers and sent (most of) them off yesterday. I hope she enjoys them as much as I do!
Easy to make, they make a crisp cookie perfect for dunking. I suspect with a tweak or 2, the same ingredients will make a nice shortbread too….
1 tsp vanilla extract
440g plain flour
1/4 tsp salt
100g pecans, chopped
Preheat the oven to 325’F (160’C).
With an electric mixer, cream the butter and sugar together. Stir in the vanilla extract then add the salt and flour and mix until the butter is incorporated into the flour and looks like bread crumbs. Stir the sides of the bowl into the center, then mix again with the mixer. Once it begins to come together, add in the pecans and use your hands to work the dough into a ball.
Cut the dough into 2 and roll out one half on a lightly floured board to about 1/4″ or a little thicker. Cut out in your cookie cutter of choice (mine was a 2″ fluted circle) and put the scraps aside to use with the scraps from the 2nd half of the dough.
Bake on an ungreased cookie sheet for 10-12 minutes or until the cookies are just beginning to brown. (This will depend on the size and thickness of your cookie). Cool on racks. They should be crisp, buttery and perfect with coffee. Bet you can’t eat just one!