Butter Pecan Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 1/2 cup Coconut sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat flour, white

• Nuts & Seeds

  • 2/3 cup Pecans, toasted

• Dairy

  • 1 cup Butter

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 cup butter, softened
• 1/2 cup coconut sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2/3 cup finely chopped pecans, toasted
• 1-1/2 cups white whole wheat flour

Directions

• Place butter and coconut sugar in a stand mixer, fitted with a paddle attachment. Beat mixture on medium speed until smooth and combined. Add salt, vanilla, pecans, and flour. Continue to mix on medium speed until mixture forms a soft dough. Divide dough in half and form each half into a log and wrap in plastic wrap. Chill logs in refrigerator at least 2 hours.
• Remove chilled logs from refrigerator and using a sharp knife, cut logs into 1 in thick slices. Place shortbread cookies on a parchment paper-lined baking sheet. Bake cookies at 350F 11-13 minutes, or until lightly browned (they should still be soft) Cool cookies on baking sheet 5 minutes before removing to a wire cooling rack to cool completely.