awfully momentous
It seems like I was just here raving about cranberries and the cake they should adorn and impending turkeys and travel and such and, poof!, the holiday has come and gone. Along the way, I turned 30. Thirty! And this blog turned three. Three! Both occasions seem awfully momentous. Momentous enough for a cookie, I’d say. Won’t you agree?
And not just any cookie, but a shortbread cookie. Have you made shortbread? If not, I suggest you hop to it. It’s a cookie that manages to be incredibly easy and super decadent and a little elegant. It’s infinitely adaptable, too, to all kinds of flavors and additions. Here, we’ve got a round of shortbread that’s flecked with ground pecans (though the original recipe called for walnuts and I’m pretty certain that any nut would do) and baked in a round that’s been pricked with the blunt end of a bamboo skewer.
This particular shortbread has a perfect edge of salt—one that would allow these shortbread to go savory (along side a glass of red wine, perhaps?) just as easily as they would go sweet (a nice mug of black coffee—dunking optional, but encouraged). Or—hey—I know: a glass of champagne. We’re celebrating—however belatedly—two birthdays, after all.
I rang in my actual birthday with a day that was about as perfect as I could imagine. In case you’re wondering, the secret formulation for a winning thirtieth birthday party is this—a happy hour, replete with mini-meatball sliders and spicy chicken wings and the aforementioned sparkling wine + a night of bowling that encompasses four lanes and bowlers that ranged in age from 26 (Ali!) to 78 (Grandma!) + post-bowling, leftover sliders and wings.
As for ringing in the blog birthday, this shortbread will suffice. Thank you guys for reading and writing to say hi and, best of all, for cooking and baking from this site. It makes me so, so happy.
Pecan (or Any Nut) Shortbread
Martha Stewart
Yield: 8 wedges
1/2 cup pecans, walnuts, or other nuts, toasted
1 cup all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, room temperature, plus more for pan
1/4 cup plus 3 tablespoons confectioners’ sugar, plus more for dusting
1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Pulse pecans (or other nuts) in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.
Beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.
Butter an 8-inch round cake pan. Transfer dough to pan. Place a piece of plastic wrap on dough, and use it to press the dough evenly into pan (this will prevent the dough from sticking to your fingers). Cut dough into 8 wedges using a paring knife. Prick all over with a wooden skewer or fork.
Bake until golden brown and firm in center, 30 to 35 minutes. Transfer pan to a wire rack. Recut into wedges and prick again. Let cool slightly. Dust with confectioners’ sugar.
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I have never made a shortbread, but after posting my holiday baking list last week, I was told that I MUST include shortbread! This looks divine.
Shortbread of all kinds is a longstanding favorite, around these parts. Cardamom shortbread cut-outs came rolling out of the oven, just today.
A very happy birthday to you and your blog, both. It is such a pleasure to read and eat along with you.
Happy Birthday and congrats on the 3 years of the site! I am going to ask you this random question because I feel like you might be in the know: why are mini burgers called sliders? Are big burgers technically sliders too? It’s been eating at me for so long! Please help?
Happy birthday to you from a very snowy UK (my 60th was also November, it’s a VERY good month!) I am really enjoying reading your food ideas and love your photographs, hope you keep this up for many, many years to come.
Kristin – Happy birthday and blog anniversary! I look forward to reading your blog and trying some of your recipes. This one looks great and I will be printing to try, though I have never made shortbread. I wonder if it would be good with some chocolate drizzle on top?
I think so far my favorite recipe on your blog that I have made several times now are the lime bars you posted awhile back. Take care and congrats!
I love a nice shortbread…so simple and so delicious (butter will do that!). The simple decoration of the holes is charming. Happy birthdays!
Happy belated birthday!!
Happy 30th! And Thank YOU for being here for 3 (three!) years. I use your site as such a source of inspiration and guidance.
I love that you baked it in a round pan! The wedges are adorable. And yes, kind of elegant!
Happy birthday AND blogiversary!
This looks absolutely beautiful!
Happy 30th and 3rd birthdays! I’m looking forward to more good years of enjoying the kitchen sink recipes!
Happy 30th and 3rd birthdays, Kristin!
happy belated bday and blogbday! 30 isn’t so bad, i promise. i had mine in april, and it was and still is a blast!!
30 Rocks! My birthday was in August. And I love shortbread (for breakfast). Thanks for the new recipe.
So much to celebrate! And thanks for the recipe – looks fantastic.
Happy birthday to your blog! Shortbread sounds like a great way to celebrate.
Happy belated birthday Kristin! Congrats on 3 years
Your site is such a treat to visit, I love your writing.
Happy Birthday. My blog is three, too. Yours is far classier, though.
Momentous enough for a cookie of fantastic proportion! I didn’t recognize your cookie as shortbread before I started reading, probably because I’ve never made shortbread before. Looks yummy!
Congratulations on the two “3′s” Kristin! These pecan shortbread cookies are the perfect way to celebrate! Yum!
Congratulations on 30 and 3 this December. I love your blog! I’m coming up on 50 and 6 months myself, and I never thought I’d enjoy writing a blog as much as I do. Thanks for all your wonderful recipes and lovely photos.
Happy belated, Kristin! Sounds like you chose the perfect way to ring in the new decade. And happy birthday to your lovely blog, too—it’s my go-to for recipes that I know are going to work on the first try.
Love me some shortbread cookies. I make all different types. Lemony ones, nutty ones, cinnamon-y ones, chocolate chip ones and on and on. They are a breeze to whip up – and since I’m a tea drinker they’re perfect. Truth is they go pretty well with coffee, too.
Congratulations for your 3rd year blogging away all these nice recipes! I’m not into shortbread but I vow to make one of these. Belated natal day to you!
Happy birthday! Still reading and enjoying. Thank you for the beautiful posts. They brighten my days. xoxo
I’ve made regular shortbread once (YUM), but shortbread with nuts? That sounds so good!! I’m glad your 30th was a success
Thanks, everyone!
Molly: Oh, cardamom sounds lovely!
Kerry: No idea!
Susan: Happy 60th!
KellyA: I can’t imagine that would be bad …
Rachel: Good point about the butter. Ha.
Lara: Hello! Thanks for the note. Hope you guys are doing well! xo.
Happy 30th! Happy blogiversary!
This is my kinda cookie baking… easy! I’ve yet to bake shortbread but thanks to you that’s about to change.
~ingrid
Congrats on both momentous celebrations! I recently posted a similar recipe for shortbread with rosemary and sea salt. I’ll have to try this version, you can never have enough shortbread.
Happy belated Birthday (and blog birthday)! I have a few more years until 30 but am going to embrace it with open arms! Love your recipes, by the way.
Happy Birthday & Blog Birthday, regardless of how belated it may be. Sounds like the birthday was awesome.
Never tried making shortbread in a round before, but I love the looks of the wedges. I bet dipping the points in a little melted chocolate would be divine.
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