Simple Sliced Pecan Shortbread Cookies
Okay, I admit it, these are based on Betty Crocker’s Russian Teacakes that my mom always makes for Christmas. Main differences are — one, I used Bob’s Red Mill 1 to 1 Gluten Free Baking flour, two, I rolled and sliced, and three, I dusted with powdered sugar instead of rolling in it. Christmas simplified. I’ll be making more on Christmas Eve.
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- 1 cup plus 2 tablespoons gluten free flour blend
- 6 tablespoons finely chopped pecans
- 1/8 teaspoon salt
- Powdered sugar
Directions
- Cream the butter and sugar together.
- Add the vanilla and salt
- Mix in the chopped pecans
- Stir in the flour
- Shape into a 1 ½ to 2-inch diameter log.
- Wrap log in plastic wrap and chill for an hour.
- Heat oven to 400
- Slice the log into 12 equal pieces by slicing in the center first, then slicing the two halves in half, then slicing each section into 3 slices. (This doesn’t have to be perfect.)
- Place on a prepared baking tin. (I like to use parchment paper these days, makes clean up WAY easier.)
- Bake for 12 minutes.
- Dust with powdered sugar and cool.
- Enjoy!
Melora Johnson's Muse 
Tracie said,
December 20, 2020 at 10:48 am
Can you use regular flour?
melorajohnson said,
January 12, 2021 at 11:31 am
Hi Tracie – I’m sorry I didn’t see your question until now. Yes, the amount is the same for regular all-purpose flour on this recipe if that is what you prefer.