White Chocolate Chip Pecan Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 2 1/4 cups Flour
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1 cup White chocolate chips

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 2 sticks Butter, unsalted

Found on theviewfromgreatisland.com

Directions

• Set oven to 325F
• Cream the butter and the sugar together. Beat in the vanilla.
• Add the flour, chocolate chips, and pecans and mix well.
• Form into an 11-12 inch log on a piece of waxed or parchment paper. Roll the log in the paper, smoothing it out as you go. Twist the ends to secure.
• Refrigerate the log for about 2 hours.
• Slice the log into 3/8 inch slices and place on a silpat or parchment lined baking sheet.
• Bake for about 15 minutes until the cookies are just turning a light brown around the edges. The centers will still be quite pale.
• Let the cookies sit on the baking sheet to firm up for a few minutes before carefully transferring them to a cooling rack.