Pecan Shorties

Melting in texture, not too sweet and fantastically nutty, these shortbread cookies are just the thing to have with tea in the afternoon.

Pecan Shorties
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Cook time: 
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Serves: 2-3 dozen
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ⅓ cup confectioners’ sugar, plus additional for tossing
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ⅓ cup finely ground toasted pecans
  1. Preheat the oven to 350 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Add the salt and vanilla and mix until well combined.
  4. Add the flour and pecans and mix until just combined.
  5. Form the dough into 1 inch balls and place about 1 inch apart on an ungreased cookie sheet. Transfer the cookie sheet to the oven and bake until the bottoms are golden, about 10- 12 minutes. Cool on the cookie sheet.
  6. When they have cooled completely, toss with the additional confectioners’ sugar. Store at room temperature up to 2 days.