Pecan shortbread cookies have been my faithful companions over the last several days. They are the reason I look forward to coming home from work every day. They are the reason my husband almost finished a gallon of milk in a matter of 3 days. You see, cookies and milk – those go well together. As well as cookies and hot tea. Or, cookies and coffee. Or, cookies and movies, on the couch.
I can’t believe I’ve never made them before! What have stopped me until now? Maybe, it was a price of pecans: why would I use expensive nuts for some basic shortbread cookies instead of saving the pecans for something more sophisticated, such as a pecan pie? That could’ve been my train of thought. Or, more likely, I’ve just never thought of grinding the pecans and adding them to the cookie dough before – not because it’s such a novel idea, but because I have too many other ideas in my head at all times. Oh mine, I’ve been missing out on so much!
These pecan cookies are so buttery, light, crumbly, and full of pecan flavor – you will have a hard time restraining yourself. Using toasted pecans is very important in this recipe! Toasting pecans really brings out their flavor and makes the cookies the way they are meant to be: nutty, melt-in-your-mouth, delicate.
It’s such a classic holiday cookie! Just perfect for this time of year (and beyond).