Pecan Shortbread

Name: Pecan Shortbread
Ingredients: 1 cup unsalted butter, softened; 12 cup brown sugar, packed; 1 teaspoon vanilla; 2 cups all-purpose flour; 14 teaspoon salt; 1 cup pecans, toasted, finely chopped; 1 teaspoon orange zest; 4 ounces cream cheese, softened; 2 tablespoons butter; 1 teaspoon orange zest; 12 teaspoon vanilla; 12 cup icing sugar

12 ingredients

14 steps

Ingredients

1 cup unsalted butter, softened
12 cup brown sugar, packed
1 teaspoon vanilla
2 cups all-purpose flour
14 teaspoon salt
1 cup pecans, toasted, finely chopped
1 teaspoon orange zest
4 ounces cream cheese, softened
2 tablespoons butter
1 teaspoon orange zest
12 teaspoon vanilla
12 cup icing sugar

Directions

1

SHORTBREAD:.
2

In a bowl, beat butter with brown sugar until light and fluffy.
3

Stir in vanilla.
4

Add flour, salt pecans and orange zest; stir until well blended.
5

Divide dough into 4 logs, about 1 1/2 inches in diameter.
6

Wrap in plastic wrap and refrigerate until firm, for at least 2 hours and up to 2 days.
7

Cut into 1/4 inch rounds.
8

Place on a parchment-lined baking sheet, pricking the centre of each with a fork.
9

Bake in a 300F oven until slightly golden and firm to the touch, about 30 minutes.
10

Transfer to baking rack to cool completely.
11

FROSTING:.
12

In a bowl, beat cream cheese with butter until smooth.
13

Add orange zest and vanilla.
14

Beat in icing sugar until smooth, Spread over cookies.