Shortbread With Butter Pecan Glaze

• SHORTBREAD:
• 1 pound Softened Butter
• 1 cup Powdered Sugar
• 4 cups All-purpose Flour
• _____
• GLAZE
• 1/2 cups Finely Chopped Pecans
• 1/4 cups Melted Butter
• 1 Tablespoon Heavy Cream Or Half-and-Half
• Powdered Sugar To Desired Consistancy

1. For the shortbread:
2. Cream butter and sugar until light and fluffy. Slowly mix in the flour until well incorporated and the dough pulls into a ball. Turn out onto the counter. You may lightly flour your surface.
3. Roll out to desired thickness, between 1/4" and 1/2" thick. (Remember the cookies don't rise.) Cut out in desired shape. You may use a cookie cutter, or cut with a knife or pizza cutter into squares, diamonds or triangles.
4. Place on a cookie sheet. Bake at 350 degrees for 20 to 25 minutes, until lightly golden.
5. For the glaze:
6. Lightly toast the pecans until just fragrant. Mix together the toasted pecans, melted butter and the heavy cream. Whisk in enough powdered sugar to reach the desired consistency.

shortbread, butter, powdered sugar, allpurpose, pecans, ubc, heavy cream, powdered sugar

Taken from tastykitchen.com/recipes/desserts/shortbread-with-butter-pecan-glaze-2/ (may not work)