Pecan Shortbread Cookies

Pecan Shortbread Cookies
1 cup all-purpose flour
Pinch of ground cinnamon
Pinch of salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup (2 ounces) coarsely chopped pecans, toasted
Sift together the flour, cinnamon and salt, and set aside.
Beat the butter, sugar and vanilla in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes. Stir in the flour, then the pecans, to make a stiff dough. On a lightly floured work surface, form the dough into a 9-inch-long log. Wrap tightly in parchment paper. Refrigerate until chilled and firm, at least 2 hours or overnight.
Position a rack in the center of the oven and preheat to 350 degrees. Unwrap and slice the dough into Ø-inch-thick rounds. Arrange about 1 inch apart on an ungreased baking sheet.
Bake until beginning to brown around the edges, about 20 minutes. Cool on the sheet for 5 minutes, then transfer to wire racks to cool completely. The cookies can be baked and stored in an airtight container at room temperature for about 5 days.
Makes about 2 dozen cookies.
Cook's note: The dough can be frozen for up to two months, then defrosted and sliced.
"Back to the Table: The Reunion of Food and Family" by Art Smith (2001 Hyperion, $29.95)