**This is a sponsored post in collaboration with Land O’Lakes**
Push a plate of cookies and cake in front of me and I will always reach for the cookie first, especially simple and refined cookies like these pecan shortbread cookies. There aren’t many ingredients that go into it, so you definitely want to make sure to extract as much flavor as you can from the key components of this shortbread: the butter and the pecan.
Let’s start with the butter. I use Land O Lakes® Unsalted Butter because it’s creamy and has a rich taste. For the nuts, make sure you skip buying them in the bulk bins since there is no real way to tell how fresh they are.
Now for the most important part – toast the pecans! Don’t be tempted to skip this part. They’re not even the same cookie when you make them with untoasted pecans. Toasting them is as simple as spreading them out onto a bake sheet and transferring it into the oven at 350°F for 5- 7 minutes or until they take start to darken and smell nutty—and that’s it.
Easy. You got this.
And if you are anything like me and thinking ahead for the holidays—these work great for any holiday cookie exchange and ship especially well. If you want to dress them up a bit for more visual impact, give the cookies a quick dip in chunky sugar before baking or a dip in chocolate after baking.
Trust me, dressed up as suggested above or dressed down like you see in the pictures – no one is going to turn down the buttery nuttiness of these pecan shortbread cookies.
- ½ cup light brown sugar
- ¼ cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup toasted pecans
- ½ cup chilled Land O Lakes® Unsalted Butter, diced into ¼ inch cubes
- ¼ cup cream cheese
- 1 large egg yolk
- 2 teaspoon vanilla extract
- Place brown sugar, powdered sugar, flour and pecans in food processor and pulse to a fine crumb. Add cold butter and pulse 3-4 times in 30-seconds bursts, or until mixture resembles wet sand.
- In small bowl whisk together eggs and vanilla extract. Pour egg onto flour and butter mixture. Pulse for another 3-4 times in 30-second bursts until mixture starts to a form a ball (or two).
- Pour dough out onto a lightly floured surface and press to ½ inch thickness. Transfer to refrigerator and chill for at least two hours or overnight.
- Remove from the refrigerator and give the dough a light roll with a rolling pin to level out any unevenness. Use a 1round cutter and stamp out rounds. Transfer to a baking sheet and bake at 350F for 12-14 minutes rotating pan half way through. Cookies are ready when they are slightly golden. Transfer baked cookies to a wire rack to cool completely.