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Pecan-lemon Shortbread Hearts
Author/Submitted by: Williams Sonoma Cookies and Biscotti p. 24
Servings: 24
Categories:
Cookies
/
Desserts
Ingredients: 1 1/2
cups
all-purpose flour 1/2
cup
sugar 1/4
cup
cornstarch 1
tablespoon
lemon zest,
plus 1 teaspoon
1/4
teaspoon
salt 3/4
cup
unsalted butter, chilled,
cut in 1/2" cubes
1/2
teaspoon
vanilla extract 1
cup
pecans
vanilla sugar,
optional
Directions:
Preheat oven to 350
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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