Classic Pecan Shortbread Cookies
These classic pecan shortbread cookies are crisp, buttery, and packed with nutty flavor. Perfect for any occasion!
Equipment
- Baking sheets, Electric mixer, Mixing bowls, Parchment paper, Silicone baking mats, Wire rack
Ingredients
- 1¾ cups 219 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup 96 g vegetable shortening
- ½ cup 100 g granulated sugar
- ½ cup 60 g powdered sugar
- ¼ cup 60 g nondairy yogurt
- 1 teaspoon pure vanilla extract
- ½ cup 55 g chopped pecans
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 3 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
- Set aside.
- In a large bowl, use an electric mixer to cream together the shortening and sugars.
- Add the yogurt and vanilla, mixing well.
- Slowly beat in the flour mixture.
- When the dough becomes too thick, use a spoon instead.
- Fold in the chopped pecans.
- Refrigerate the dough for about an hour.
- Roll the dough into small balls about 1½ inches (3.
- 8 cm) in diameter.
- Place them on the prepared baking sheets and press slightly to flatten into a disk shape.
- Bake for 12-15 minutes, or until slightly golden.
- Let cool for 5 minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Enjoy with a cup of tea or coffee for an afternoon treat.
Wine Advice:
Pair with a sweet dessert wine like Sauternes or a nutty Amontillado Sherry.
Nutrition values
Calories: 120 kcal | koolhydraten: 16 g | Eiwitten: 1.5 g | Vet: 6 g | Suiker: 7 g