Shortbread is one of those recipes that always works. It’s a fast, easy way to whip up a quick treat. It’s less sweet than most cookies, but elegant at the same time. Shortbread cookies make a great gift, or that dessert you take to an event or party, especially during the holidays. The combination of toffee and pecans make this cookie extra delicious.
The base of shortbread is butter! Everything is better with butter, right? So use a good quality butter, it will make a difference.
Most dessert recipes say to use unsalted butter. There is a real reason for this, you can control the salt this way. But, and you are probably going to hear me say this over and over, I use the salted stuff. I honestly don’t think it makes that much of a difference. I guess I don’t have a refined palate. 🙂
I tend to like things with just a little bit more salt, anyway. I feel like a lot of the cookies and cakes I taste could use just a little bit more salt!
Traditional shortbread is just a simple plain buttery cookie.
Leave it to all of us foodies to break tradition and start adding all kinds of other add-ins and flavors to a classic recipe.
But, yum! It’s what we do!
You’re welcome!
I have made shortbread before using a food processor. It chops the butter up into tiny pieces. Creaming them with a mixer does a great job too.
This saves time and extra dishes.
Get a jump start on your gift giving by mixing up this recipe.
Keep it in the refrigerator for up to 5 days, or in the freezer in freezer bags for up to three months!
