Brown Sugar Pecan Shortbread
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Ingredients
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1 cup butter, soft
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3/4 cup brown sugar
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2 tsp vanilla
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2 cup flour
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1 tbsp butter
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1 cup chocolate chips
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1/2 cup finely chopped toasted pecans
Chocolate Drizzle
Directions
Preheat oven to 325°. Cream butter and sugar until smooth, add vanilla. Mix in flour but don't overmix. Shape into small balls (about 1 1/2 tsp each). Flatten (I used a small glass) and bake for 8-10 minutes.
Chocolate Drizzle
Melt the butter and chocolate chips, stir until smooth. Dip the end of each cookie into the chocolate, then dip into the pecans. Place on parchment paper and let set.
You will have extra chocolate leftover which you can use to drizzle over any other cookies or cake that you are making for the holidays.