I shared with you a little over a month ago how a family friend graciously donated a hotel room in New Orleans so I could attend the International Food Blogger Conference. This past weekend I had to opportunity to show my appreciation by baking him some cookies. My good friend E revealed that her dad loves pecans, so these pecan shortbreads were my first pick.
I’ve been pulling out my Betty Crocker Cookbook Bridal Edition a lot lately. Someone gave it to me as a wedding gift and it’s a great go-to book if you just need a basic recipe. Often I’ll take the basic recipe and add my own touches to jazz it up.
And on a totally random side note – I don’t do a whole lot of baking. Therefore, I don’t have an infinite selection of cookie cutters. I needed a cutter that was about 1-1/2 inches wide, and as I’m rummaging through one of my kitchen drawers I found this little square cutter. While I’m cutting my cookies, I wondered – who decided cookies should be round? Square cookies are way more efficient than round ones. You get more cookies and less waste. I’m thinking I may start baking square biscuits.
- 2 sticks (1 cup) unsalted butter, softened
- ¼ cup sugar
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- ¼ cup chopped pecans
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter, sugar, and vanilla. Add flour and pecans. Continue to mix until dough comes together and is no longer crumbly, about five minutes.
- Turn dough out onto a lightly floured surface. Roll to ½-inch thickness. Cut with a cookie cutter. Place cookies on an ungreased cookie sheet at ½-in distance apart. Bake for 20 minutes, rotates cookie sheets halfway through cooking time.
- Makes approximately 2 dozen.