Butter pecan shortbread cookies

Shortbread cookies are practically mandatory for Christmas. And these — pecan-filled and buttery — are absolutely irresistible. Use real butter (never margarine) for best flavor.

•	1 cup (250 mL) unsalted butter
•	1/2 cup (125 mL) light brown sugar
•	2 cups (500 mL) flour
•	1 cup (250 mL) ground pecans
•	2 tsp. (10 mL) vanilla
•	pinch of salt

Preheat the oven to 325° F (160° C). Line a cookie sheet with parchment paper.
In a large bowl with an electric mixer (or in a food processor) beat together the butter and the brown sugar until creamy. Add the flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough. Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
By hand, roll the dough into 1-inch (2 cm) balls, place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch/1 cm thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass. (If you have a cookie stamp, you can use it to squish the cookies instead of the glass.)
Place in the oven and bake for 25 to 30 minutes or until set and very lightly browned on the bottom. Remove from pan and let cool on a rack.

Makes about 2-1/2 to 3 dozen almost authentic shortbread cookies.

How kids can help:

•	Roll the dough into balls and flatten them on the cookie sheet.
•	Decorate, if desired, with icing or sprinkles.

Holiday Recipes

Butter pecan shortbread cookies