Name: Pecan Shortbread Cookies
Prep time: 20 min
Cook time: 15 min
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

Preheat the oven to 350°F (180°C, or gas mark 4).
Line three 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 until light and fluffy.
Add the nondairy yogurt and vanilla, mixing well.
Slowly beat in the flour mixture.
Once the dough becomes too thick, use a spoon to mix.
Fold in the chopped pecans.
Refrigerate the dough for about an hour to firm up.
Roll the dough into small balls about 1½ inches (3.
8 cm) in diameter.
Place on the prepared baking sheets and gently press each ball to flatten slightly into a disk shape.
Bake for 12-15 minutes, or until the edges are slightly golden.
Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Pecan Shortbread Cookies

Pecan Shortbread Cookies

Equipment

Ingredients

Instructions

Notes & Wine Advice

Nutrition values

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