These buttery, rich and highly addictive shortbread cookies are a festive and warming treat for the holidays.
Servings
24 servings
Prep time
20 minutes
Cook time
12 minutes
Passive time
30 minutes
Ingredients
Shortbread
1 cup
Unsalted Butter
chilled and cut into 1/2-inch cubes
1/2 cup
Granulated Sugar
1/2 cup
unsalted Pecan pieces
2 cups
Unbleached White Fine Pastry Flour
2 1/2 tsp
Ground Cinnamon
1/4 tsp
freshly grated Nutmeg
1/4 tsp
Salt
Glaze
1 cup
Powdered Sugar
1 Tbsp
Lemon Juice
1 Tbsp
Heavy Whipping Cream
1 Tbsp
rum
1/8 tsp
Salt
Instructions
Shortbread
In a stand mixer fitted with the paddle attachment, place all the ingredients into the bowl. Turn to medium-low speed and mix until all the ingredients come together and start to form a ball around the paddle, about 3-4 minutes. Be patient, it will come together!
Place the dough on a lightly floured work surface and flatten to a disk that’s 1 inch thick. Wrap with plastic wrap and place in the fridge for 30 minutes.
Preheat the oven to 350°F. Remove the dough from the fridge and place on a floured work surface. Roll the dough to 1/4-inch thick and cut into 3-inch cookies. Place the cookies on a baking sheet lined with parchment paper, spacing them 1 inch apart. Re-roll the dough as needed to yield 24 cookies. Discard the remaining dough. Chill the cookies in the fridge for 15 minutes.
Bake the cookies for 12-15 minutes, or until the edges of the cookies are lightly browned.
Glaze
While the cookies are baking, make the glaze. In a medium bowl, place all ingredients. Whisk to combine until the glaze is smooth.
Let the cookies sit for 2 minutes before applying the glaze. Using a pastry brush, apply a thin layer of glaze to each cookie. Repeat the process for a second coat. Let the cookies cool completely on the baking pans before serving.