New England Breakfast Blend Pecan Shortbread Cookies
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- ¼ teaspoon salt
- 1 cup unsalted butter, cold
- 2-2.5 tablespoons strong brewed New England Coffee® Breakfast Blend coffee, cooled
- 1/2 teaspoon pure vanilla extract
- 3/4 cup pecans
Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture resembles coarse sand. Add coffee, vanilla, and nuts, and keep pulsing until the dough starts to clump together, about 10-15 seconds.
Turn dough to a lightly floured surface and work it until it comes together. Divide dough into two halves and shape each into a log about 8-inches long and 1-inch in diameter. Wrap each log with plastic wrap and refrigerate for at least 1 hour until firm. You can also freeze the dough for later use.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Take one log out of the fridge and with a sharp knife slice into 1/4-inch rounds. Arrange cookies a half-inch apart of prepared baking sheets. Bake in preheated oven for 12-15 minutes. Allow cookies to cool a bit on the pan and then gently transfer to a wire rack to cool completely.
Cookies will keep at room temperature in an airtight container for several days.