Pecan Shortbread Cookies
Ingredients
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3/4 cup unsalted butter, room temperature
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1/2 cup dark brown sugar, packed
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1/4 cup golden sugar
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2 teaspoons vanilla extract
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1/4 teaspoon salt
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1/8 teaspoon ground cinnamon
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1 1/2 cups All-Purpose flour
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1 cup pecans, finely chopped
Directions
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Preheat oven to 350 degrees; place pecans in a metal roasting pan and roast in the oven until just toasted and smelling nutty, about 8 minutes; set aside to cool.
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Line 2 baking sheets with parchment paper. In the mixing bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Add vanilla and salt; beat to combine.
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Add cinnamon and flour, and incorporate on low until no dry pockets remain. Add pecans and stir to incorporate pecans into dough.
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Scoop and shape 1 1/2-inch dough balls and place 2 inches apart on cookie sheets; use the bottom of a glass to press down on a ball until it creates a disc that is 1/2-inch thick; repeat with remaining dough balls.
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Bake, rotating halfway through baking, until the edges are set and just begin to take on color, 18-20 minutes. Allow to cool before serving.
