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Pecan Shortbread Cookies
A buttery, crumbly shortbread cookie packed with toasted pecans and a hint of vanilla (optional almond) extract. No leavening, eggs, or shortening needed—just butter, flour, sugar, salt, and pecans. Makes about 12 cookies, perfect for holidays or any time you crave a classic shortbread with a nutty twist.
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Critical Success Points
- • Butter must be softened at room temperature for proper dough formation
- • Mix until a cohesive dough forms; under‑mixting leaves crumbly texture
- • Bake at 375°F for exactly 18 minutes; overbaking makes cookies too hard
- • Check doneness by light golden edges and a soft center
Safety Warnings
- • Handle the hot oven and baking pan with oven mitts to avoid burns
- • Use a sharp knife carefully when chopping pecans
- • Do not leave the oven unattended while baking
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