Pecan Shortbread

3. Nov, 2017

I added some dried cranberries to the recipe and it was delicious!

Ingredients

250g butter, 125g castor sugar, 2-21/2 cups flour, 2 teaspoons vanilla essence, 1/2 teaspoon almond essence, 1 cup chopped pecans, 1/4 cup chopped dried cranberries (optional).

Cream together the butter and sugar. Mix in the vanilla and almond essence. Add 2 cups of flour and the pecans and cranberries and mix well. Then add flour as needed to make a soft dough. Turn the dough onto a board and divide into three. Roll each batch of dough in cling wrap to make a log. You could leave it round or make it square. Refrigerate for 40 minutes. Then slice the log and place the pieces on a greased baking tray. Bake at 160degrees celsius for 15-20 minutes or until the biscuits are slightly brown on the edges. Place on cooling rack to cool. If you like you can sprinkle some castor sugar over the biscuits while they are still warm. Freeze the logs and slice and bake as needed. Enjoy!