Pecan Shortbread Cookies
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Recipe Summary Pecan Shortbread Cookies
This is a great, lighter version of a pecan shortbread cookie.Ingredients | Dairy Free Shortbread Cookies1 cup unsalted butter, softened1 cup vegetable oil1 cup white sugar1 cup sifted confectioners' sugar2 large eggs2 teaspoons vanilla extract4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1 teaspoon salt1 cup chopped pecansDirectionsPreheat the oven to 325 degrees F (165 degrees C).Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.Bake in the preheated oven until edges are golden, 12 to 14 minutes.Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.I've also rolled the cookies in white sugar before baking.Chopped dried cranberries are a great alternative to the pecans.You could also dust these cookies with powdered sugar once out of the oven.Info | Dairy Free Shortbread Cookiesprep: 15 mins cook: 15 mins additional: 20 mins total: 50 mins Servings: 60 Yield: 5 dozen cookies
TAG : Pecan Shortbread CookiesDesserts, Nut Dessert Recipes, Pecan Dessert Recipes,
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