Classic shortbread cookie. This is a treat with a spot of tea.
1 cup chopped pecans, toasted (bake in 325 oven for 10 min. Be careful not to burn the nuts)
1 cup all-purpose flour, plus a bit more for preparation
¾ cup confectioners sugar
½ cup cold (1 stick) unsalted butter, cut into small pieces
¼ teaspoon sea salt
Preheat oven to 325 degrees.
Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
In a food processor, pulse pecans until medium to finely chopped. Transfer to a bowl and set aside. In the same food processor, blend flour, sugar, butter, and salt until dough barely holds together. Add reserved pecans. Pulse 2 or 3 times, just to incorporate.
Press dough evenly into the bottom of prepared pan. If dough is sticky, dust with a hint of more flour. With a fork, prick dough several times across top.
Bake until barely golden, 30 to 35 minutes.
Cool in pan for 5 minutes. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 16 squares. Cool squares completely on a rack before serving.
Can be stored in an airtight container for a couple of days, however they never last that long at the inn!
Bed and Breakfast Foodie