Toasted Pecan Shortbread Cookies
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
- 1cup coarsely chopped pecans
- 1cup (8 ounces) unsalted butter, softened
- ½cup sugar
- ¼teaspoon salt
- ½cup brown-rice flour
- 1½cups all-purpose flour
- 1teaspoon vanilla extract
Nutritional analysis per serving (60 servings)
62 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes. Remove from pan to cool.
- Step 2
Cream butter and sugar by hand or in a mixer. Mix salt with rice flour and fold in by hand or on low speed. Fold in the all-purpose flour, pecans and vanilla.
- Step 3
Divide dough in half. Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1½ inches in diameter. Repeat with second half. Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
- Step 4
Preheat oven to 300 degrees. Remove plastic wrap from dough. With sharp knife, cut dough logs in slices about ¼ inch thick and place 1 inch apart on ungreased baking sheets. Bake until firm and just beginning to color, 35 to 40 minutes. Cool on racks.
Private Notes
Comments
I didn't have rice flour so I replaced it with a half cup of ground pecans. Beautiful! A very short, delicious cookie, a big improvement on Keebler.
I didn't have rice flour so I replaced it with a half cup of ground pecans. Beautiful! A very short, delicious cookie, a big improvement on Keebler.