Simple Sliced Pecan Shortbread Cookies

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

  1. Cream the butter and sugar together.
  2. Add the vanilla and salt
  3. Mix in the chopped pecans
  4. Stir in the flour
  5. Shape into a 1 ½ to 2-inch diameter log.
  6. Wrap log in plastic wrap and chill for an hour.
  7. Heat oven to 400
  8. 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.)
  9. Place on a prepared baking tin. (I like to use parchment paper these days, makes clean up WAY easier.)
  10. Bake for 12 minutes.
  11. Dust with powdered sugar and cool.
  12. Enjoy!