Spiced Pecan Shortbread

INGREDIENTS

• 1 1/2 sticks salted butter at room temperature, cut into cubes

• 1/2 cup granulated sugar

• 1/2 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp pumpkin pie spice

• 3/4 cup toasted unsalted pecans, chopped and divided

INSTRUCTIONS

1. Using a standing or hand mixer, combine butter, sugar and vanilla. Don’t need to cream.

2. Mix in flour and pumpkin pie spice slowly until completely combined. The dough will be crumbly, but will come together when pinched.

3. Stir in 1/2 cup toasted pecans.

4. Lay out 2 sheets of parchment paper on a flat surface. Divide dough in half and form into logs on the parchment paper.

5. Wrap the logs in the paper and roll until they are rounded out. Twist the ends of the parchment paper and press in so that the dough compacts and loses any air pockets.

6. Refrigerate dough for at least 2 hours.

7. Preheat oven to 325 degrees and line baking sheets with parchment paper.

8. Remove dough from refrigerator and slice into 1/4 inch disks. The dough might fall apart, but you can easily press it back together.

9. Place 12 cookies on each baking sheet. They can be close together as they don’t spread much.

10. Sprinkle extra pecans on top. I also like to add a pinch of turbinado sugar.

11. Bake for 20 minutes until the edges start to brown. If using 2 cookie sheets, rotate at 10 minutes.

12. Cool completely on a wire wrack before storing.

Makes 18-24 cookies depending on log diameter.