The key to these being really yummy is using good quality butter and pure vanilla rather than margarine and artificial vanilla. They are melt-in-your-mouth delicious.
For someone who likes to gift baked goods – these are a dramatic cookie wrapped in cellophane
225 g butter, softened
1 cup icing sugar, divided in two
1 Tsp pure vanilla extract
2 cups flour
1 cup finely chopped pecans
Preheat oven to 175 degrees Celsius (350°F). Beat butter, 1/2 cup of the icing sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour then pecans, beating on low speed after each addition until well blended.
Shape dough into 2.5 cm balls. Place, 4 cm apart, on ungreased baking trays.
Bake for 15 minutes or until the undersides of the biscuits are lightly browned. Leave to cool on baking trays for 5 minutes. Roll the warm biscuits in remaining 1/2 cup icing sugar until evenly coated; place on wire racks and cool completely. Store in an air tight container at room temperature.
Substitute the pecans for almonds, walnuts or hazelnuts.
When ready to serve, use a sieve to dust the shortbread with a more icing sugar. – they should resemble snowballs.