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Buttonwood Inn’s Pecan Shortbread Cookies

December 18, 2011 / in

Pecan Shortbread CookiesOver on Twitter, we follow a lot of inns and B&Bs, many of them our clients. The thing about following inns, is that innkeepers are generally incredible cooks and often tweet about their breakfasts or tea-time goodies. I think I’ve gained 10 pounds just reading the tweets. 🙂

Day after day, the gourmet offerings from the very talented Paula Petrone of Buttonwood Inn sounds so mouth-wateringly delicious. (Follow them on Twitter to see what I mean!) And, just in time for the holidays Paula and her husband Bill consented to let me share their recipe for pecan shortbread cookies. Enjoy!

Yield: 4 dozen

Ingredients:

  • 3/4 pound unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 3-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups small diced pecans

Preheat the oven to 350 degrees F.  

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown and allow to cool to room temperature.

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