Orange-Pecan Shortbread


Makes 16-18 cookies


½ cup unsalted butter ¼ cup confectioners' sugar 1 cup minus 1 tablespoon flour ¼ teaspoon salt 2 teaspoons finely grated orange zest ¾ cup coarsely chopped pecans

Nutritional information

No nutrition information available


Combine butter and sugar in bowl of electric mixer. Beat at high speed 2 minutes or until light and creamy. Gradually stir in flour, salt and orange peel, beating until light. Scoop dough from mixer into an 8-inch-long log. Place pecans on a sheet of plastic wrap. Roll dough log in pecans to coat. Wrap in plastic; refrigerate at least 2 hours. Preheat oven to 300 degrees. Cut dough into ½-inch-thick slices. Arrange on cookie sheet. Bake 15 minutes or until cookies are lightly browned. Transfer to rack to cool.