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Pecan Shortbread Cookies

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Level: Easy

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Description

Large buttery cookies with pecans and oats.

Ingredients

  • 2-½ sticks Unsalted Butter, Softened
  • 1-¼ cup Brown Sugar, Firmly Packed
  • 1-½ teaspoon Salt
  • 2-½ cups Plain Or All Purpose Flour
  • ⅓ cups Coarsely Chopped Pecans
  • ½ cups Old Fashioned Rolled Oats
  • 24  Pecan Halves

Preparation

With an electric mixer, beat the butter and brown sugar until light and very fluffy, about 5 minutes.

In another bowl, mix salt, flour, pecans, and oats. Add to butter mixture. Stir well; it will be crumbly and a bit dry.

Fill a 1/4-cup measure with cookie dough and turn over onto an ungreased baking sheet. Flatten with your palm until 3/4″ thick. Place a pecan half on top. Repeat with remaining dough. (These may spread while baking. Place 3″ apart on baking sheet.)

Bake in preheated 325ºF oven for 20 minutes or until golden brown. Cool on pan for about 5 minutes and move to a wire rack.

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