Wednesday, November 2, 2011

Pecan Shortbread Cookies

Note:   It is time to start baking and putting things in the freezer so that when the holidays roll around you won't get stressed trying to provide things for all the parties you will be attending.

Pecan Shortbread Cookies

2 cups
(4 sticks) butter, softened
1-3/4 cups  powdered sugar, divided
3-1/2 cups flour
1/2 cup  cornstarch
1-1/2 cups chopped pecans, toasted


Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in nuts. Roll dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.   Place pans in freezer and allow to freeze.    Put cookie dough balls into zip loc bags and label well before putting into freezer.

To bake:    Heat oven to 350 degrees.  Bake 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.


The Japanese Redneck said...

I'm sure these are so good it's hard to stop eating them.

Jennifer C. said...

yummy those sound divine! Im going to add this recipe to my list for christmas