The next in the line of cookie recipes is a really super tasty one. I love shortbread of all kinds–especially chocolate chip, but this one is right up there and it also makes a beautiful presentation in a cookie tin.
1 cup pecans
1 cup flour
3/4 cup confectioners sugar
1 stick unsalted butter, cut into pieces
1/4 teaspoon salt
Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, and let it hang over the sides a bit.
2. Pulse pecans in food processor until finely chopped. Transfer to a bowl and set aside. Next, blend flour, sugar, butter, and salt in processor until you get moist clumps. Add reserved pecans and pulse just enough to incorporate them.
Press dough evenly into the bottom of prepared pan (if dough is sticky your fingers in flour). With a floured fork, prick dough every 1/2 inch or so. Bake until lightly golden, 30 to 35 minutes
Cool for about 5 minutes in pan. Use the overhanging foil to help lift shortbread out of the pan onto cutting board. With a serrated knife, carefully cut warm shortbread into bars. Place on cooling rack.