From the blog For Love of the Table
3/4 c. lightly toasted pecans (3 oz.)
1 1/2 c. all-purpose flour (6 oz.)
3/4 t. kosher salt (or 1/2 t. table salt)
12 T. (1 1/2 sticks) unsalted butter
3/4 c. powdered sugar (3 oz.)
3/4 t. pure vanilla extract
Place the pecans in the food processor along with the flour and salt and process until the pecans are very finely chopped.
In the bowl of a standing mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and confectioners’ sugar until smooth. Beat in the vanilla. Add the pecan-flour mixture and mix until the dough comes together in clumps.
Press the dough (using lightly floured hands or a sheet of plastic wrap) into an ungreased (see note) quarter sheet (13x9) pan and prick all over with a fork. Bake for 25 to 35 minutes in a preheated 325° oven until the edges are golden.
Cool a moment or two, (the shortbread should still be warm) then cut into long, thin, rectangular “fingers” using the edge of a bench scraper. I usually trim a small amount—less than a quarter inch—around the edges first. (Not only does this give all of the cookies nice square edges, it produces a warm crunchy cookie snack for the baker….) I then cut into 36 fingers—3 cuts down the length of the pan and 12 across. Allow the cookies to cool completely before removing from the pan.
Makes 3 dozen
(Adapted from The Vineyard Kitchen by Maria Helm Sinskey)
Note: I always line the pan with a sheet of parchment. In order to keep the parchment from sliding around while I press the dough into the pan, I very lightly grease the bottom of the pan—and then leave the parchment itself ungreased.
http://www.forloveofthetable.com/2018/02/pecan-shortbread-cookies.html
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