These butter pecan shortbread cookies are a slightly adapted recipe from an old Martha Stewart magazine that I came across the other day. The recipe intrigued though, so I tried it out and then made some changes, like I usually do and they turned out absolutely perfect! They only make 12, so they won’t feed a crowd but will make a nice a treat for your family.
Butter Pecan Shortbread Cookies – Makes 12 cookies
3/4 cup crushed pecans, 1 stick butter at room temperature, 1/3 C sugar (plus more for coating), 1 vanilla bean (use seeds), 1/8 tsp. sea salt and 1 C flour
Preheat oven to 350 degrees. Toast pecans about 5 minutes. Let cool.
Cream butter and 1/3 C sugar until light and creamy. Beat in salt, vanilla bean seeds and flour. You will have to scrape down the sides of bowl to make sure everything gets combined. Fold in pecans. Separate dough into 12 pieces and shape into balls. Roll in sugar and place on a cookie sheet lined with parchment paper. Gently flatten, reshaping if needed. Sprinkle with more sugar.
Bake about 15 minutes, turning half way through. Cool completely.