Pecan Shortbread Cookies - cooking recipe

Ingredients

1 cup pecans, toasted and coarsely chopped (measure after toasting)
2 cups flour
1/4 teaspoon salt
1 cup butter, room temperature
2/3 light brown sugar
1 teaspoon vanilla extract
6 ounces milk chocolate or 6 ounces semisweet chocolate, melted

Preparation

Toast pecans at 350 degrees for 8 to 10 minutes or until browned and fragrant.
Mix the floour and salt together in a bowl.
In a separate bowl, beat the butter and sugar together with a mixer until light and fluffy.
Beat in the vanilla extract.
Add the flour mixture, mixing only until incorporated.
Stir in the chopped pecans.
Form into small balls (3/4\" - 1\") and flatten slightly.
Bake for 13 to 15 minutes until the cookies are a deep brown color. Cook on a wire rack.
Dip or drizzle chocolate on cooled cookies if desired.