Shortbread with Butter Pecan Glaze

For the shortbread:

Cream butter and sugar until light and fluffy. Slowly mix in the flour until well incorporated and the dough pulls into a ball. Turn out onto the counter. You may lightly flour your surface.

Roll out to desired thickness, between 1/4″ and 1/2″ thick. (Remember the cookies don’t rise.) Cut out in desired shape. You may use a cookie cutter, or cut with a knife or pizza cutter into squares, diamonds or triangles.

Place on a cookie sheet. Bake at 350 degrees for 20 to 25 minutes, until lightly golden.

For the glaze:

Lightly toast the pecans until just fragrant. Mix together the toasted pecans, melted butter and the heavy cream. Whisk in enough powdered sugar to reach the desired consistency.