These melt in your mouth shortbread cookies with pecans are such a treat any time of the day. I really enjoy them with coffee, hot chocolate or a a simple treat during the day. 1) In the bowl of ...

Bake cookies, rotating baking sheets top to bottom and front to back halfway through (or just front to back if using 1 baking sheet), until golden brown around the edges, 20–24 minutes.

These pecan shortbread cookies hit the cookie trifecta with taste, smell and portability. Then to top it off, no pun intended, each cookie was perfectly adorned with a pecan; the crowning glory.

Ingredients for cookies: 1/2 cup plus 1 Tbsp butter 1 1/4 cup flour 1/4 cup sugar 1 tsp maple syrup 1/4 cup pecans, finely chopped Directions: Preheat oven to 335 degrees.

It has the texture of shortbread which is why I was okay with the pecans in the cookie. If it had been a chewy cookie like any one of the big, fat chocolate chip cookies I love, nuts would be a no-go.

Heat the oven to 350 degrees. Slice the logs crosswise into one-fourth-inch rounds. Space the cookies approximately 2 inches apart on a parchment- or silicone baking mat-lined baking sheet.

How to make John Kanell's spiced pecan shortbread cookies These sweet treats are perfect for the holidays and represent "three French hens" from the classic Christmas carol, "The 12 Days of ...

A few years ago, she submitted a recipe to the 12 Days of Cookies contest and won with a Brickle Caramel Thumbprint recipe. Her Toffee Pecan Shortbread is the second winner of this year’s contest.

Cut logs into 1/3 inch slices (you should have around 42 cookies), and place them 1 inch apart on prepared baking sheets. Top each cookie with 1 pecan half, pressing it lightly to adhere.

Cut logs into 1/3 inch slices (you should have around 42 cookies), and place them 1 inch apart on prepared baking sheets. Top each cookie with 1 pecan half, pressing it lightly to adhere.