Pecan Shortbread Cookies

How to make Buttery Sandie Shortbreads that will Melt In Your Mouth

© Jackie Milligan

May 18, 2009

Shortbread is a type of cookie or biscuit typically made with butter, sugar and flour. Over the years, other ingredients have been added and the amount of butter reduced to make them a little less decadent. They are still, however; incredibly delicious.

The original shortbread is dense and very crumbly leading them to sometimes be called sandies. These cookies will keep well for up to four months if frozen. This means that not only can you make them now as an easy to transport picnic dessert, but you can make them ahead and store them for the holidays that are once again rapidly approaching.

The typical type of nut used in sandies are pecans but don't let that limit you. Be creative, use any nut you prefer, they will all be delicious.

Pecan Sandies:

Ingredients:

• 1 c butter at room temp
• 2 tbsp oil
• 1 c sugar
• 1 egg
• 1 tsp vanilla
• 2 c flour
• 2 tsp baking soda
• 1/4 tsp salt
• 1 c chopped pecans

Mixing:

1. In a large bowl, mix butter, oil and sugar until well incorporated
2. Add in egg and mix well
3. In a separate bowl. mix all dry ingredients with the exception of the pecans
4. Mix dry ingredients into butter mixture in 4 equal parts, mixing after each addition
5. Stir in pecans
6. At this time it's best to cover the dough and allow it to chill for about 1 hour. Chilling will allow the butter to make the dough firm

Baking:

1. After the dough has set, heat the oven to 350
2. Scoop the dough by rounded tablespoons, roll into balls and flatten slightly
3. If desired, each cookie can be topped with a piece of pecan
4. Bake for about 15 min until bottom edges begin to turn a light golden brown
5. Cookies will be very white, do not overbake

Additions:

If desired, 1/2 tsp cinnamon or nutmeg can be added to the flour mixture before it is added to the butter

Sandies are delicious dipped in chocolate. Melt 6 oz of chocolate chip pieces in the top of a double boiler. Add 1 tsp vegetable oil and stir well. Holding a cooled cookie, dip half in the melted chocolate and set on a piece of waxed paper to dry.

For a surprise twist to your cookie, break up a dark chocolate and chili pepper bar or maybe a chocolate orange bar into small pieces. Using a wooden spoon, mix the chocolate bits into the batter while you are adding the pecans, or you can add 1/16 tsp (about a pinch) of cayenne to your melted chocolate. The flavor will be a party for your taste buds!

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