Pecan Shortbread

Page 181

(1 review)

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Recipe Review

This recipe made up very similarly to the shortbread hearts. I toasted the pecans before dicing as instructed. She suggested using a square cutter. I used a wide plastic ruler and my cleaver to cut very square cookies with no waste. I loved the wonderful almond smell coming from the almond extract in the dough and cookies. However the roasted pecans provided their own aroma and although I loved the crunch of the pecans, the two flavors fought each other. In the future, it would be fun to try walnut flavor (I can never find a use for it!) with toasted walnuts, or almonds with almond extract. With pecans, I think sticking with vanilla extract would be best (the recipe calls for both).

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