Butter Pecan Shortbread Cookies

Ingredients

• 12 tbsp (1½ sticks) unsalted butter, room temperature
• ¾ cup brown sugar
• 2 tbsp + 1 tsp Amoretti® Butter Pecan Artisan
• ¼ cup Amoretti® Natural Pecan Flour
• 1½ cups all purpose flour
• raw sugar, for topping
• ½ cup chopped pecans, for topping

Directions

1. Cream the butter and brown sugar.
2. Add Butter Pecan Artisan and mix.
3. Add Natural Pecan Flour and all purpose flour and mix until a dough forms.
4. Wrap and chill the dough for two hours or overnight.
5. Preheat the oven to 350℉.
6. Bring the dough to room temperature before rolling between two silpats or parchment papers to ¼” thickness.
7. Slide the silpat or parchment paper onto a sheet pan and cut out cookies using a 2” scalloped or fluted edge cookie cutter.
8. Place the dough and cutouts as they are in the freezer, without removing them from the sheet pan, and chill for 5-7 minutes.
9. Lift away the extra dough around the cut outs to keep the shape of each cookie. Run a scraper or spatula under each cookie and it place onto a clean silpat or parchment-lined sheet pan.
10. Brush a small amount of water over the top of each cookie, sprinkle with raw sugar and place a bit of chopped pecan pieces in the center.
11. Bake for 10-12 minutes, turning the pan halfway through baking.
12. Let cool and serve.