Shortbread Cookies III

Ingredients and Weight:

• 1 cup unsalted butter (2 sticks), softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 cup pecans, chopped (optional)

Preparation Time:

15 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

1 (simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in egg and vanilla extract.
4. In a separate bowl, whisk together flour, cornstarch, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Stir in pecans, if desired.
7. Press dough into a 9x13-inch baking pan.
8. Bake for 12-15 minutes, or until lightly golden brown on edges.
9. Let cool on wire rack before cutting into squares.

Nutritional Information:

Per serving (8 cookies): - Calories: 200 - Fat: 11g - Carbohydrates: 26g - Protein: 2g

Dish Characteristics:

• Buttery, crumbly texture
• Sweet and slightly nutty flavor
• Perfect for afternoon tea or dessert

User Comments:

• "These cookies are absolutely delicious! The perfect balance of sweetness and crunch."
• "I love the addition of pecans. It gives them a wonderful flavor."
• "These are so easy to make and always a hit with my guests."

Special Precautions and Tips:

• Do not overmix the dough, as this will make the cookies tough.
• If you don't have a baking pan, you can press the dough into a 12-inch circle on a lightly floured surface.
• Let the cookies cool completely before cutting them, as they will be very crumbly when warm.