| | Published September 14th, 2011
| Buttered Pecan Shortbread Cookies
| |  | | Photo Susie Iventosch
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INGREDIENTS
1 cup chopped pecans
1 tablespoon butter (for toasting pecans)
1 cup butter, softened to room temperature (I use salted butter, Jeff uses unsalted!)
1 cup (packed) brown sugar
1 egg yolk
1 teaspoon vanilla extract
13/4 cups self-rising flour (as a substitute for each cup of self-rising flour, use 1 cup flour plus 11/2 teaspoons baking powder and 1/2 teaspoon salt)
DIRECTIONS
Preheat oven to 325F Place chopped pecans and 1 tablespoon butter into a small baking pan and bake for 5-7 minutes, stirring often, until pecans are toasted and browned. Set aside to cool. Increase oven temperature to 375F
In a large bowl, beat 1 cup butter with brown sugar until well-integrated. Mix in egg yolk and vanilla. Gradually add flour (and baking powder and salt, if using regular flour).
Roll into small balls about 1-inch in diameter and place on greased baking sheet. Flatten with the bottom of a glass, dipped into extra-fine sugar to keep from sticking.
Bake at 375F for 10-12 minutes, or until golden brown. Cool on rack and store in airtight container.
Note ... These will not last long, so be sure to tuck one or two away for yourself!
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Lamorinda Weekly, Moraga CA