Pecan Shortbread Cookies
- 2-1/2 sticks Unsalted Butter, Softened
- 1-1/4 cup Brown Sugar, Firmly Packed
- 1-1/2 teaspoon Salt
- 2-1/2 cups Plain Or All Purpose Flour
- 1/3 cups Coarsely Chopped Pecans
- 1/2 cups Old Fashioned Rolled Oats
- 24 Pecan Halves
- With an electric mixer, beat the butter and brown sugar until light and very fluffy, about 5 minutes.
- In another bowl, mix salt, flour, pecans, and oats. Add to butter mixture. Stir well; it will be crumbly and a bit dry.
- Fill a 1/4-cup measure with cookie dough and turn over onto an ungreased baking sheet. Flatten with your palm until 3/4" thick. Place a pecan half on top. Repeat with remaining dough. (These may spread while baking. Place 3" apart on baking sheet.)
- Bake in preheated 325u0b0F oven for 20 minutes or until golden brown. Cool on pan for about 5 minutes and move to a wire rack.
butter, brown sugar, salt, flour, pecans, oats, halves
Taken from tastykitchen.com/recipes/desserts/pecan-shortbread-cookies-2/ (may not work)