Melt in your mouth Scotch Shortbread with pecan bits
Preheat oven to 350 degrees.
Beat butter until creamy. Add sugar and beat until blended. Add sifted flour slowly on low speed. Chop pecans until very fine (like breadcrumbs) and add to dough.
The dough will be a crumbly mess but will go together as you break off bits and shape it into 3/4" balls. Place at least 1" apart on ungreased cookie sheet. Depending on the size, this will make a lot, at least six dozen. I prefer the 3/4" or smaller size because they will cook into a bite-size cookie.
Cook for approximately 20 minutes, until edges are lightly brown.
Remove warm cookies from pan and roll in powdered sugar. Place in cookie tin, separating layers with wax paper.
This year, I made the dough in early November. I rolled them into the balls, placed them on a cookie sheets and froze them. For freezing you can place them very close together. After they were frozen into the ball-shape, I dropped all of them into a gallon freezer bag and placed them in a freezer for a month. I did not thaw them before baking. I dropped the frozen dough balls on the cookie sheet, at least 1" apart as described in the recipe, and they turned out great.
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Serving Size: 1 Dozen (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 543 | ||
Calories from Fat: 543 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.4g | 82 % | |
Saturated Fat 38.9g | 194 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 162.7mg | 50 % | |
Sodium 435.8mg | 15 % | |
Potassium 18.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 543
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