Lemon Pecan Shortbread2018-01-10
- Yield : 3 dozen
- Prep Time : 15m
- Cook Time : 18m
- Ready In : 1:15 h
These have become my absolute favourite shortbread cookies! The spelt and millet flour combination makes them digestible for people sensitive to wheat, not to mention it also makes them healthier. I have to say the lemon zest and pecans takes them over the top. Why settle for less if you can have healthy and tasty all wrapped up together?! I’ll be making some to take away with us on our next trip.
- 3 1/2 cups spelt flour (I used 2 cups spelt flour; 1 1/2 cups millet flour)
- 1/4 tsp sea salt
- 2 Tbs lemon zest
- 1/2 cup finely chopped pecans (can also be roasted first)
- 1/4 pound unsalted butter, at room temperature
- 1/2 cup granulated or brown sugar
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
Preheat oven to 350 degrees F. (180 degrees C.)
Mix the flour and salt in a medium bowl. Mix in lemon zest and chopped pecans.
In a large bowl, mix the softened butter and sugar with an electric mixer until creamed. Add in the vanilla.
Add flour mixture to the butter mixture. Mix together with a spatula or wooden spoon to combine. Then mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into two flat disks. Wrap in plastic and chill in fridge for 30 minutes.
Roll the dough about 1/3 inch thick (you can shape/smooth the edges as you roll). Cut into approx. 2.5 by 1 inch slices with a sharp knife (or use a cookie cutter). Place the cookies about one inch apart on parchment lined baking trays. Bake for 18-20 minutes until edges begin to brown. Allow to fully cool before storing in an airtight container.