Welcome to day 8 in Sally’s Cookie Palooza!! Today I’m teaching you how to make 1 bowl pecan shortbread. These extra soft (and egg-free!) cookies aren’t dry– rather, they’re buttery and moist with a dense texture and crisp crumbly edges. Flavored with brown sugar, vanilla, cinnamon, butter, and pecans, these simple cookies are bursting with flavor. We’ll use the slice and bake method, which helps guarantee extra thick cookies. No rolling pin required!
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