i don't know what it is with me and shortbread. i love it - but it does not like me. i follow the directions exactly - do everything it says - and the dough is never pliable enough to roll out. i always end up adding a couple tablespoons of melted butter to the dough to be able to roll it out. drives me bonkers!! does this happen to anyone else?
my butter is always room temp - i measure the flour carefully - i just don't get it. my "fix" always works and the cookies turn out wonderful but i wish i understood what i do wrong. any shortbread experts out there have any ideas??
these cookies remind me of my childhood. we rarely had "sweets" in the house but every once in awhile we had pecan sandies. i loved those darn things and this recipe is wonderful. they are perfectly buttery and the almond extract is there but not overwhelming. i reduced the amount because i think it has a tendency to overpower. i upped the vanilla extract so they evened out. pecan shortbread
adapted from the great one (ina garten)
3/4 pound unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet. ( i used a sil-pat)
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
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