Description
This is a twist on the traditional pecan shortbread cookies, with a little fresh orange juice and zest added to the mixture. Store at room temperature in an airtight container.
Ingredients
- 1 cup butter, softened
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon freshly squeezed orange juice
- 1 teaspoon water
- ½ teaspoon freshly grated orange zest (Optional)
- 2 cups all-purpose flour
- 1 cup very finely chopped pecans
- ½ cup confectioners’ sugar
Instructions
- Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy
- about 2 minutes. Add vanilla extract
- orange juice
- water
- and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled
- 3 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges
- making sure the dough is firm and not flaky or crumbly
- or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.
- Bake in the preheated oven until edges are golden
- 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool
- 8 to 10 minutes more.
- Sift some confectioners’ sugar into a small bowl. Drop a cookie into the sugar
- shake the bowl
- flip the cookie
- and agitate again to cover in sugar. Repeat with remaining cookies
- adding more sugar as necessary.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 3 hrs 55 mins
Servings: 24