**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.
Pecan Shortbread Cookies
Ingredients
Instructions
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