These holiday Pecan Shortbread Cookies are buttery and crumbly and so easy to make. To decorate, just dip the cookies in melted chocolate and then dip them again in pecan crumbs. Perfect addition to your Christmas cookie tray.
Toast pecans at 350 degrees Fahrenheit for 5 minutes. Watch carefully to make sure they don’t burn – they burn easily. Cool them off completely.
To make finely ground nuts, place toasted pecans into food processor and process until finely ground.
Preheat oven to 325 F.
After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.
Place cookie slices on parchment-lined ungreased baking sheet, spacing 1 inch apart.
Bake for about 15 minutes, don’t let the cookies get brown. After about 15 minutes of baking, let cookies cool for a couple of minutes on the baking sheet, then transfer cookies to wire rack to cool completely.
Melt chocolate in a small skillet over medium heat, just until chocolate melts, about 5 minutes. Remove from heat.
Using spatula, brush half of the cookie on one side only (no chocolate on the bottom of the cookie) and along the cookie side. Dip the chocolate side of the cookie into coarsely chopped pecans. Return to rack.
If you like, you can leave some cookies just covered with chocolate, without pecan crumbs. You can also leave some cookies just plain (no chocolate, no pecans on top of chocolate).
Repeat with remaining cookies.
Let cookies dry on rack for at least 1 hour, for chocolate to harden.
The recipe is adapted from Epicurious