These tiny, buttery Swedish shortbread cookies topped with pecans are perfect for holiday entertaining and sharing at cookie swaps.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
93 Calories
Recipe Instructions
Step 1
Sift cake flour, salt, and baking powder into a medium bowl.
Step 2
Combine butter, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add dry ingredients and mix thoroughly. Shape dough into a 1-inch diameter log, wrap with plastic wrap, and place in the refrigerator until firm, 1 hour to overnight.
Step 3
Preheat the oven to 275 degrees F (135 degrees C). Line 2 cookie sheets with parchment paper.
Step 4
Remove dough from the refrigerator and slice into 24 slices. Place on the prepared cookie sheets and press a pecan firmly into each slice.
Step 5
Bake in the preheated oven until edges are golden, about 40 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
