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Pecanlemon Shortbread Hearts

Author/Submitted by:
Servings: 24
Categories: Cookies / Desserts

1 1/2  c  All-purpose flour
1/2  c  Sugar
1/4  c  Cornstarch
1  tb  Lemon zest, plus 1 teaspoon
1/4  ts  Salt
3/4  c  Unsalted butter, chilled
    -cut in 1/2" cubes
1/2  ts  Vanilla extract
1  c  Pecans
    Vanilla sugar, optional

Recipe by: Williams Sonoma Cookies and Biscotti p. 24 : In food processor combine the flour, sugar, cornstarch, lemon zest and salt. Process briefly until well mixed. Add the butter and vanilla and , using rapid off-on pulses cut in until the mixture resembles a fine meal. Add the pecans and process until finely chopped. : Transfer the mixture to a large sheet of waxed paper and gather together into a flat disk. Top with a second sheet of waxed paper. Roll out the dough 1/4 inch thick. Using a 3-inch or smaller heart shaped cutter, cut out cookies. Transfer to ungreased cookie sheets, spacing them 1/2 inch apart. Gather up the scraps and repeat. Sprinkle the cookies with vanilla sugar if desired. : Bake until just beginning to color, about 20 minutes. Transfer to wire racks and let cool for 5 minutes. Store in an airtight container for up to : 1 week.

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