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North Carolina Highlands Pecan Scotties

NC Highland Pecan Scotties

NC Highland Pecan Scotties

I was looking for a quick and easy variation to offer for shortbread and this is what I came up with. Yes, I make traditional shortbread; however, it is quite time consuming. These are like “Pecan Sandies”, but they are made with real butter and the butter and pecans are the only flavoring agents. The great thing about them is that they can be made pretty quickly in a mixer. I’ve even made a half batch (pictured in photos below) in my food processor! Then the real time-saver: no rolling out, measuring, and marking! Form a cylinder, refrigerate, cut and bake! When making a full batch, you will want to make two rolls, so you can handle them more easily. Enjoy!

North Carolina Highlands Pecan Scotties

Creaming sugar into butter.

Creaming sugar into butter.

1 c. Pecan Meal, (preferably from North Carolina) or very finely chopped Pecans

4 c. Unbleached All Purpose Flour, preferably King Arthur brand

1 c. Granulated Sugar

1 lb Butter (cold)

Cream the sugar into the cold butter.

Creaming sugar into butter.

Creaming sugar into butter.

Add the flour and pecan meal and mix until evenly combined.

Dough

Dough

Flour and pecan meal.

Flour and pecan meal.

Form the dough into a log, about 2” diameter and form roll in plastic wrap or waxed paper. Transfer the log to the refrigerator and chill for a minimum of 1 hour.IMAG1495

Preheat oven to 325F. Remove the wrapping from the dough. Cut into 3/8” slices and arrange on ungreased cookie sheets. IMAG1498Place the cookies in the oven and immediately turn the temperature in the oven down to 275F. Set timer for 25 minutes. Check shortbread and remove from the oven when they are the color of sand and lightly browned on the bottom, about 35 minutes.

NC Highland Pecan Scotties

NC Highland Pecan Scotties

Cool on racks. Store in airtight storage containers and hide them! Makes about 4 dozen, depending on exact diameter and thickness. Enjoy!

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