Butterscotch-Pecan Shortbread
4 ounces unsalted butter
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
In a medium size mixing bowl, beat butter, sugar, and vanilla together. Stir in salt and flour; add pecans, kneading in gently with hands, if necessary.
Press or gently roll out on a lightly floured surface; cut into circles or squares about 1/4-inch thick. Bake at 325 degrees F. for about 20 minutes. Time will vary with thickness, so check them after 12 to 15 minutes if they’re a little thinner.
Makes about 15 to 18 cookies.
Omit the pecans and drizzle with icing or dip half of each cookie in chocolate coating and sprinkle with more chopped pecans, if desired.