Monday, November 11, 2013

Butter Nut Shortbread Cookies

A crisp, buttery cookie just right for serving with tea, coffee, or milk. 
These would make a nice gift for neighbors or to ship to family.

adapted from Dixie Crystals

Butter Nut Shortbread Cookies
(Yield: 4 dozen cookies)

2 cups all-purpose flour
2 sticks unsalted butter, softened
1 cup plus 1 Tablespoon powdered sugar
1/2 teaspoon salt
1 teaspoon black walnut flavoring
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 teaspoon sweet dough bakery emulsion, optional (purchased from K.A.F.)
1/2 cup chopped pecans

Sift flour and set aside.
Mix butter just until creamy (about 30 seconds).
Add all of powdered sugar, salt, flavorings, and bakery emulsion, if using; mix well.
Add flour and chopped pecans, all at once, and mix until just combined.
Divide dough into two parts, forming each into logs two inches in diameter; wrap in plastic wrap or waxed paper, and chill the rolls in freezer for at least 20 minutes.
When ready to bake, preheat oven to 350 degrees Fahrenheit.
Slice the log into 1/3 inch slices and place on parchment-lined cookie sheet.
Bake just until edge of cookies are light golden brown, about 12 to 15 minutes.
Remove from oven and continue to cool cookies on cookie sheet for 5 minutes.
Once cooled, store in airtight container to maintain crispness.

Note: The black walnut flavoring will be somewhat strong in the completed dough, however; it will mellow out during baking.

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