Recipe: Pecan Shortbread Cookies (using confectioner's sugar)

Hi Kathy, If you'd like to try experimenting, here's a recipe for Pecan Shortbread that might be a good starting point by substituting finely chopped peanuts for the pecans. Let us know if you come up with a recipe! Betsy

PECAN SHORTBREAD COOKIES

3/4 lb butter, softened
1 cup confectioners sugar
3 cup flour, sifted
1/2 tsp salt
1/2 tsp vanilla
1/4 cup sugar
3/4 cup pecans, finely chopped

Cream butter and confectioners' sugar together until light.

Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly. Add pecans.

Gather dough into a ball, wrap in wax paper, and chill until firm.

Roll out chilled dough to 1/2-inch thickness. Using a cookie cutter, cut out cookies. Sprinkle tops with granulated sugar. Place cut out cookies on ungreased cookie sheet and refrigerate for 45 minutes before baking.

Preheat oven to 325 degrees F.

Bake for 20 minutes or until just starting to color lightly; cookies should not brown at all. Cool on rack.

Source: Bill, 1997