Toasted Pecan Shortbread Cookies

Name: Toasted Pecan Shortbread Cookies
Total time: 1 h 30 min
Yield: About 60 cookies
Ingredients: 1 cup coarsely chopped pecans; 1 cup (8 ounces) unsalted butter, softened; 1/2 cup sugar; 1/4 teaspoon salt; 1/2 cup brown-rice flour; 1 1/2 cups all-purpose flour; 1 teaspoon vanilla extract

By Florence Fabricant

Total Time: 1 hour 30 minutes
Rating: 4(31)
Comments: Read comments

Featured in: Rice Flour: A Versatile Rainbow

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Ingredients

Yield:About 60 cookies

1cup coarsely chopped pecans
1cup (8 ounces) unsalted butter, softened
½cup sugar
¼teaspoon salt
½cup brown-rice flour
1½cups all-purpose flour
1teaspoon vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes. Remove from pan to cool.
Step 2
Cream butter and sugar by hand or in a mixer. Mix salt with rice flour and fold in by hand or on low speed. Fold in the all-purpose flour, pecans and vanilla.
Step 3
Divide dough in half. Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1½ inches in diameter. Repeat with second half. Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
Step 4
Preheat oven to 300 degrees. Remove plastic wrap from dough. With sharp knife, cut dough logs in slices about ¼ inch thick and place 1 inch apart on ungreased baking sheets. Bake until firm and just beginning to color, 35 to 40 minutes. Cool on racks.