Pecanlemon Shortbread Hearts
Author/Submitted by: Servings: 24 Categories:
Cookies
/
Desserts
Ingredients: 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
Directions:
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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