Butter Pecan Shortbread Cookies

Butter Pecan Shortbread Cookies 1 cup unsalted butter 1/2 cup light brown sugar 2 cups flour 1 cup ground pecans 2 teaspoons vanilla 1 pinch salt Line a cookie sheet with parchment paper or silicon mat. In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy. Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough. Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape. Preheat oven to 325 degrees F (160 degrees C). By hand, roll dough into 1-inch balls. Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass). Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom. Remove from pan and let cool on a rack