Maximum yield for minimal work will have you cheering for these Buttery Pecan Shortbread Pan Cookies. Super easy to make, one batch will yield four dozen cookies!
Last week I said that I would be posting a recipe today. I’m betting that you thought that I was going to post early today. I thought the same thing. Technically, though, it is still Monday here in Utah, so I actually have another 56 minutes before it is tomorrow. I like living on the edge. Yippeeeee!
I have to confess, getting back into blogging is more intimidating than I thought it would be. 😐 I’m scart. (yes, I meant to write scart — pronounced like “scared” except with a “t” sound on the end instead of a “d” sound.)
For comfort and to ease my way back in to blogging, I have fallen back on a favorite recipe from my grandmother. She made these Pecan Shortbread Pan Cookies every Christmas and they were my #1 favorite Christmas cookie when I was growing up. I opened this blog with my Granny’s Sour Cream Pound Cake and I find that it is only fitting that I should use one of her recipes to begin blogging again.
I have several of Granny’s recipes on this blog. Look for a list of them at the end of this post. Hmmm… I wonder. Should “post” be spelled “poast”, like “toast”? Technically it would seem that the “o” would be short instead of long in “post” — you know, like in the word “cost”.
Speaking of toast, as I said in my last post, Kade (6) wanted to make toast as part of our Thanksgiving dinner this year. We used up a whole loaf of bread, except for the end slices, and buttered them generously. 🙂 The fam has decided that toast will become a Thanksgiving tradition every year. Pretty funny. There were a few slices left over and so I bagged them up and sent them home with my daughter. When Kade got up the next morning, he was so excited to find that there was leftover Thanksgiving toast for breakfast. You’d have thought that Santa came early this year.
Okay, I’m feeling a bit more relaxed with writing this post. I’m still really wordy, so nothing has changed in that category. I’ve been wordy since about 4th grade. Although I can write short and to-the-point, it is TOO BORING and restrictive. Technical writing in college made me crazy although I did well in the class. Technical writing, for me, is like wearing a straight jacket. I’ll spare you the detailed explanation of the metaphor, although I could go on ad nauseum with it.
One more thing before I go on with the wonderfully easy Buttery Pecan Shortbread Pan Cookie recipe. I have a new sous chef. Meet Lexi, my 5 month old golden retriever. She is GREAT at staying fully engaged while I am cooking. She is also amazing at kitchen clean-up and loves helping with the dishes.
Granny’s Pecan Shortbread Pan Cookies
There were five particular favorite cookies, plus divinity, that my grandmother used to make at Christmastime. She made more than just five kinds of cookies, but I can only remember being interested in five of them. Comes to think of it, four of the five types of cookies were all in the shortbread family. I definitely have a thing for shortbread cookies, particularly Almond Shortbread Thumbprint Cookies with Raspberry Jam!!!!
As I said previously, these Pecan Shortbread Pan Cookies were my favorite cookies. Smelling them baking today made me smile with the memories of eating them at Granny’s house. They will always say “peace, warmth, happiness and love” to me. I’m sure that you have ‘memory foods’ that speak to you in the same way.
As with other shortbread cookies, these cookies only have a few ingredients, with butter and sugar leading the way. This recipe is particularly nice because it is a one-pan cookie. Mix ‘um, spread ‘um, bake ‘um, slice ‘um, eat ‘um, done. The truly glorious thing is that you get 48 cookies — that’s 4 DOZEN — from each batch. Score!
When mixing the dough, go easy on incorporating the flour. It only needs to be mixed into the dough just enough to blend it with the other ingredients. No over-mixing allowed.
Buttery Pecan Shortbread Pan Cookies
- 1 1/4 cup salted butter, softend
- 1 1/4 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg, separated
- 1 tablespoon milk
- 2 1/2 cups all-purpose flour
- 1 1/4 cups pecans, chopped fine
- Preheat oven to 325° F.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat for 30 seconds until smooth.
- Add the sugar and beat until light and fluffy. Add the vanilla extract, egg yolk and the milk. Mix until well incorporated.
- With the mixer on a low speed, add the flour a little at a time. Mix only until just incorporated.
- Turn the dough out onto an UNBUTTERED 1/2 sheet baking pan (17″ x 12″). Break dough into chunky pieces and scatter over bottom of pan. Press the dough evenly in the pan all the way to the edges. Handle as little as possible. Beat the egg white lightly with a fork, then brush all over the top of the cookie dough. Sprinkle chopped pecans over the dough.
- Bake for 30-40 minutes until pale golden brown on top and the dough has set. Do not over-bake. Remove from oven and allow to cool in pan for 1-2 minutes. While cookies are still hot, cut into 48 squares. Remove from pan and place on a cooling rack. When cool, store the cookies in an airtight, covered container. Best if used within 5 days.
More of my grandmother’s recipes:
- Sour Cream Pound Cake
- Merry Christmas Cookies
- Macaroni Pie
- Strawberry, Banana, and Pineapple Jello Salad
- Tangalicious Barbecue Sauce
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