Lesley’s Pecan Shortbread with Valrhona Chunks

The shopping is done and now it's time to relax, cook and bake as many goodies as we can before life returns to normal in the New Year. I love this recipe because it is dead easy and absolutely delicious! Make a batch of these to have on hand when guests drop by for some holiday cheer, or to keep you fortified while fighting through the Christmas crowds.

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Makes about 4 dozen

  • 1 lb. soft sweet butter

  • 1cup icing sugar

  • 3 1/2 cups Flour

  • ½ tsp sea salt

  • 3/4 cup toasted chopped pecans

  • 1/2 lb bittersweet chocolate chunks or discs 

Preheat oven to 325 F.

Beat the butter, sugar  flour and salt on med. for 10mins until mixture is fluffy and light scrapping down the sides as you go. If you have a standing mixer, use it! otherwise you will be bored silly and suffer from tendonitis.

Mix in the pecans. Scoop the batter by the heaping tsp. (Tbsp is a bit too big) on to a cookie sheet and stab a chunk of chocolate into the top of each cookie.

Bake 8-10 minutes until barely brown; cool and devour. Yum!

cookiesdanielle acken