Pecan Shortbread Cookies
Buttery, Crisp shortbread cookies, you won't get enough of it
Servings: 50
Ingredients
- 250 gram/1 cup butter room temperature
- 1/2 cup vegetable oil
- 3/4 cup castor sugar
- 3 cup cake flour you may not need all
- 1 cup toasted pecan nuts chopped
Instructions
- Beat the butter, oil and sugar until creamy
- Add the flour, little bits at a time until the dough comes together. You may not require all of the flour and you will have a firm but pliable dough
- Mix in the pecan nuts. Roll the dough into 2 log shapes. If you wish you can roll the dough in more pecan nuts. This is optional. Wrap in some cling wrap and refrigerate for 1 hour
- Preheat the oven to 160 degrees Celsius
- Cut the dough into pieces, about 1cm thickness. Place on a lined cookie sheet and bake for 20 minutes at 160 degrees Celsius for 20 minutes or until it's golden brown on the edges. Once cool dust with more castor sugar
- Store in an airtight container
Notes
- Always add flour, little bits at atime, when baking cookies. In winter flour is drier than in summer so this affects the quantity you may require.
- Although margarine can be used for cookies, butter definitely is tastier and the better option
- I dusted the cookies with castor sugar but this is totally optional