Pecan Shortbread Cookies are always a favorite holiday cookie. It’s very easy to prep, need a 45 minute chill time and then bake.
Prep Time:10-12 min.
Cook Time:10-12 min.
Total Time:25-35 min. + chill time
Yield:2 dz. approx.
2 1/4 cups AP flour
1/4 tsp. salt
1 cup (2 sticks) butter softened
2/3 cup Monk Fruit confectioners’ sugar
3/4 cup chopped pecans
In a medium size bowl beat sugar and butter on medium speed until well blended (approximately 1 minute).
Reduce mixer speed to low and add the flour and salt. Mix just until the mixture resembles course crumbs.
Gather the dough in to large ball and divide in half. Wrap each individually in plastic wrap and refrigerate at least 45 minutes.
Heat oven to 350 degrees.
Remove one dough ball and roll out on a lightly floured surface to ¼ inch. While rolling the dough sprinkle the chopped pecans on top of the dough and gently roll the pin over the pecans into the dough. I like adding nuts to the dough this way rather than adding them when mixing the dough.
Use cookie cutters to cut out shapes and place onto parchment lined cookie sheet. Bake 10 to 12 minutes. The cookies will not brown, the edges may turn a light beige.