I think my love for shortbread butter cookies started with my English mother who adored Peek Frean
cookies "biscuits". On every return trip from England, she would bring back packages of Peek Frean's, Bisto (a gravy mix) and Player cigarettes, all of which she guarded as if they were jewels because they were unavailable in Alaska.
The recipe I'm posting today tastes a lot like mom's favorite Peek Frean cookies. We lost her 20 years ago this week, so today's post is in honor of her...this one's for you mom!!
1 cup butter (no substitutions) room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract (see note)
2 cups all purpose flour
1/2 cup chopped pecans
In the bowl of an electric mixer, beat (on high) the room temperature butter, sugar, salt and extracts until the mixture is light an fluffy (takes a couple minutes and looks sort of like whipped cream when you are done).
Add the flour and nuts and beat until well mixed and the dough comes away from the sides of the bowl.
Divide the dough in half and shape into two logs, about 2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (or up to several days).
(my oven took exactly 20 minutes) or until the edges are JUST STARTING to turn golden.