Flavor of the Month-Citrus Pecan Shortbread

April is National Pecan Month! What a fantastic time to showcase a new flavor of the month here on the Panhandle Milling blog! This recipe for Pecan Shortbread cookies, with hints of citrus accenting the delicate flavor of toasted pecans, are just the perfect combination. They make fantastic garnishes to any frozen dessert and are also the most wickedly delicious base for a cheesecake crust! Because of the high-fat content, you can count on a shelf life of 7-10 days! Have fun with these! The home baker’s version is at the bottom of this post.

Procedure: Creaming Method

• Cream together the butter, sugar, and salt.
• Add the eggs, vanilla, and zests and mix until fluffy.
• Add the flour and combine well on medium speed for 2 minutes.
• Add pecans and mix until just combined.
• Divide into 64 1 ounce cookies and roll into a ball, about 1 inch apart. Flatten slightly.
• Bake 350° 12-15 minutes until golden brown.

Variation: Dip in dark or white chocolate.

Citrus Pecan Shortbread Cookies for the Home Kitchen

Yield: 5 dozen

2 cups butter, softened

½ cup sugar

2 egg

1 Tbsps. vanilla

1 Tbsps. orange zest

1 Tbsps. lemon zest

4 cups Panhandle Milling All-purpose Flour

2 cups chopped pecans

Directions:

• Preheat oven to 350°.
• In a large bowl, cream butter and sugar.
• Add egg, vanilla, and zest; mix well. Gradually add flour; fold in pecans.
• Roll dough into 1-in. balls.
• Place on ungreased baking sheets and flatten with fingers.
• Bake 12-15 minutes or until bottom edges are golden brown.
• Cool on a wire rack.

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