SANDRA'S CINNAMON-PECAN SHORTBREAD COOKIES

The most amazing buttery and flavorful cookies
so you might consider preparing a double batch,
as they're usually gone in a flash...

Yield: (4 dozen)
Prep: 10 Mins.
Chill: 20 Mins.
Bake: 12-14 Mins.

INGREDIENTS

Cream wet:
1 cup (2 cubes) unsalted butter, room temperature
1/2 cup confectioners' sugar (no need to sift)
1 teaspoon vanilla extract

Sift dry:
2-1/4 cups flour
1 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/4 teaspoon salt (omit if using salted butter)

Addition:
3/4 cup pecans, finely chopped (I did so using my mini-food processor)

Coating mixture:
1/2 cup granulated sugar
1 teaspoon ground cinnamon

METHOD

In a stand mixer with the paddle attachment, add the creaming ingredients and mix just until combined. Take care to not over mix.

Add the sifted dry ingredients, and again mix just until combined. The dough will be rather dense.

Add the finely chopped pecans, and pulse mixer to incorporate.

Pour the dough out onto a 16" piece of plastic wrap or parchment paper, then roll up into a 12"-long log. Twist ends of wrap to enclose, and place log of dough in freezer to chill for 20 minutes.

Meanwhile, preheat oven to 400F. Set aside parchment-lined baking sheets (or use silpat liners).

Mix the coating ingredients of sugar and cinnamon together in a small bowl; set aside.

Remove chilled log of dough from freezer, cut in half crosswise; cut each half into 6 sections forming 12 discs, then cut each disc into quarters (this will yield 48 pieces). Working quickly, form all pieces into balls (all should end up being 1" in diameter).

Roll cookie balls in the cinnamon-sugar coating mixture. Place balls on a baking sheet about 1" apart and press down slightly; bake each batch for 12 to 14 minutes.  While hot, carefully roll cookies a final time in the cinnamon-sugar coating mixture, and place to cool completely on a wire rack.   Store cookies in an airtight container. ~ Enjoy!




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