Thursday, October 22, 2009

Martha Stewart's Almond Shortbread Cookies




One of my foodie goals was to make decorated cookies. I used Martha's Pecan Shortbread recipe, and made a simple icing from powdered sugar. These have to be some of my favorite cookies ever! They are crisp and nutty, and only mildly sweet, and very buttery. Yum.


Pecan Shortbread Cookies

1 cup unsalted butter
1 cup loosely packed light brown sugar
1/2 teaspoon vanilla
pinch of salt
2 1/4 cups sifted cake flour
1/2 finely chopped pecans

Beat together the butter, brown sugar, vanilla, and salt. Add the flour, then the nuts. Gather the dough into a ball and flatten into a circle between 2 pieces of floured plastic wrap. Refrigerate at least 30 minutes.

Preheat the oven to 325F and line the baking sheets with parchment paper.

Roll out the dough on a lightly floured board until 1/4 inch thick and cut into shapes. Set 1 to 2 inches apart on baking sheets; leftover dough can be rolled and cut once more. Bake in top third of the oven for 20 minutes--just until the edges are golden--then cool on racks.
For the icing I mixed powdered sugar with a little milk and a very small amount of meringue powder.


6 comments:

  1. I love shortbread! These look so cute with the pink icing and sprinkles.

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  2. Adorable! And they sound delicious, too!

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  3. Cookies are looking cute with pink sprinkles. The shape of the Cookies looks good.

    green tea

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