pecan shortbread cookies

pecan shortbread cookies

Happy Fall! I'm so excited for this new season, for leaves to change colors and new adventures. I am not looking forward to less sun exposure but it's time for a new season. The whole summer I had this recipe saved. I never made time to make these cookies but I'm glad I did, they were so tasty! They taste like pecan sandies, just vegan! Also, these are not the healthiest of cookies- sometimes you have to live a little though.

Pecan Shortbread Cookies recipe adapted from better batter

3/4 cup Vegetable shortening 1/4 cup +2 tbs sugar 3/4 tsp Salt 2 cups whole wheat white flour 1/4 tsp baking soda 3 tbsp Water 1/2 cup finely chopped pecans

How to: Preheat the oven to 325 degrees.

In a large bowl, cream together the shortening, sugar, and salt with an electric mixer on medium speed. Slowly  add the flour, baking soda, and water.

Add the pecans to the dough and knead with your hands or with a fork until the pecans are well blended into the mixture. Wrap dough into plastic wrap into logs (I divided into two logs) and put in fridge for about 15-30 minutes. When cold, cut into slices about 1/2 inch thick. Bake for 25-30 minutes or until just the edges of the cookies are golden brown in ungreased baking pan.

Let cool completely before eating and removing from tray.

Enjoy!