As requested and in high demand! These Chocolate Chip Pecan Shortbread cookies are easy and so delicious! Whip up a batch in just a few minutes!
Chocolate Chip Pecan Shortbread
2 sticks of butter at room temperature
1 cup of lightly packed brown sugar
1 teaspoon of pure vanilla
2 ½ cups of flour
½ teaspoon of salt
1 cup of semi-sweet chocolate chips
½ cup of chopped pecans
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for about 2 minutes. Add the vanilla. Start adding the flour in ½ cup batches. Once all added, you should have a loose mixture, keep mixing until dough roughly comes together. If it is still very crumbly, add a tablespoon of cold water. Dump onto plastic wrap and shape into a log. Chill for at least 30 minutes in the fridge.
Once chilled, slice the dough and place on a baking sheet lined with parchment paper. Bake at 375 degrees for 15-20 minutes or until just golden around the edges. Cool and serve.
Freeze extra dough for easy bake anytime cookies! Simply slice the whole log, place in ziplock freezer bag and freeze. When ready to bake, put frozen slices on a baking sheet and right in the oven- may need a minute or two more.
Fun additions- cinnamon, almond extract, shredded coconut