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Refrigerator Pecan Shortbread


1 cup pecans
2 1/8 cups all-purpose flour
1 cup confectioner's sugar
1 cup unsalted butter, softened
pinch salt
1 teaspoon vanilla extract

Line a small loaf pan(7 1/2 x 3 1/2 x 2 1/2") with plastic wrap, so that the wrap lines the bottom and sides and the extra wrap drapes
over the edges. In a food processor fitted with a steel blade, work the pecans in on-off motions until they are finely ground. Add the flour and sugar to the nuts and work the food processor again until the mixture is thoroughly combined. Add the butter, salt, and vanilla to the food processor, and work the mixture again in on-off motions just until it forms a dough. Pack the dough into the lined loaf pan and smooth the top with a rubber spatula. Rap the pan once hard on the counter to settle any air pockets. Cover the dough with the excess plastic wrap. Refrigerate the dough for at least half a day or as long as 2 days.

Preheat oven to 350F. Have 2 ungreased baking sheets on hand. Turn the dough out onto a counter and peel off the plastic wrap. Use a long knife to cut the dough in half lengthwise. Then slice crosswise across each log to make 1/4" thick, square-shaped slices.

Arrange the squares on the baking sheets and bake the cookies for 15 to 20 minutes or until they are pale brown. Halfway through the baking, switch the baking sheets from front to back and top to bottom in the oven. Leave the cookies to settle for half a minute, then lift them from the sheet with a metal spatula and transfer them to a wire rack to cool completely. Store in an airtight container.

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Reviews of Refrigerator Pecan Shortbread:

1-5 of 9 reviews   Next >>

  Bransonrose in all over  Dec 10, 2013
Would make this again.
added 1 tsp vanilla per another poster. Rolled the logs in coconut before wrapping in plastic wrap and freezing. the coconut browns nicely as it bakes. I also gently pressed a pecan half on the top of each cookie before baking. 5 stars

  A cookie baker in New Hampshire  Dec 16, 2010
Would make this again.
I like these cookies, but with the following adjustments:
- I use salted butter instead of unsalted. Has to be the real thing. Margarine just doesn't work.
- I line a tin foil box with parchment paper to pack the dough into, just to get it shaped, then I turn it out onto parchment paper and roll the log in finely chopped pecans before freezing.
- Allow frozen dough to sit out for a few minutes before slicing (as another poster recommended)
- Top each sliced cookie with a pecan half before baking.
The flavor of these cookies is delicate.
5 stars

  long time baker in chicago  Sep 5, 2009
Would make this again.
First i made these cookies they were ok
but kind of bland--but family liked the texture of them. So--next time--added extra vanilla 1 1/2 tsp. more and 1 cup of pecans (chopped -not -grounded)more a big difference!
Will tuck this recipe in with my do-aheads for the holidays.
4 stars

  Nate and Arnold  May 7, 2009
Would make this again.
We love this recipe! Its like heaven rolled into a dough and made to slide into our bodies like a new born babys foot. Trust us. Its just fantastic. 5 stars

  A cookie baker  Dec 8, 2007
Would not make this again.
ew, these were nasty. i would rather eat the pecans alone then wast them in this recipe. 1 star

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