Pecan Shortbread

These cookies are delicious, especially if you love buttery shortbread and pecans. The cookie was surprisingly chewy (I'm not complaining!) and it's amazing how a tiny amount of nutmeg can have such a big effect; these cookies are mainly pecan flavored but you do get a kick of nutmeg with each bite.

Pecan Shortbread
Source: Carole Bloom's The Essential Baker
Makes approximately 24 cookies

10 Tbsp unsalted butter, softened
1/2 cup granulated sugar
2 Tbsp light brown sugar
1 cup pecans, coarsely chopped
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/8 tsp nutmeg

Line an baking sheet with parchment paper.

In a large bowl, beat the butter until it is light and fluffy, about 2 minutes. Add the sugars and beat together until thoroughly blended, about 2 minutes. Add the pecans and vanilla and blend thoroughly.

In a separate bowl sift together the flour, salt, and nutmeg. Add to the butter mixture in 3 stages, blending well after each addition. (The mixture will be crumbly)

Transfer dough to the baking sheet and, using your fingertips, press the dough evenly onto the sheet (about 1/2" thick). Use a sharp knife to cut the dough into 2x2 squares (don't pull apart!). Use a fork to pierce each piece on the diagonal. Place sheet in refrigerator and chill for at least 2 hours.

Preheat the oven to 300 degrees, F. Remove the baking sheet from the refrigerator and pull pieces apart from one another leaving 1" between pieces.

Bake for 20-25 minutes or until the cookies are set and very lightly colored. Remove from oven and cool completely on a rack.

Enjoy!