Sunday, January 3, 2010

pecan and plain shortbread

While usually I half Ina's recipes, I doubled this recipe in order to only have to make one thing for three events I had in one week - a cookie exchange, a baby shower, and a brunch. It was a good thing, too, because I burnt the first dozen while I was cutting and setting up the next set of cookie sheets. I think maybe I rolled my cookies thinner than suggested, since the 20-25 minutes time was far too long. I cooked my next set for about 10 minutes and they were perfect.

I had fun cutting these with my Texas, heart and star shaped cookie cutters. I think when I split the dough up to add the pecans I didn't quite distribute the flour equally, so my pecan cookies were more buttery than my plain cookies. The plain ones held together better, though everyone liked the pecan ones better.

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