Pecan Shortbread

Instructions

1. Prepare the butter mixture
   In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3 minutes. Beat in the vanilla extract and salt until well combined.
2. Add dry ingredients
   Gradually add the flour to the butter mixture, mixing on low speed just until combined. Fold in the chopped toasted pecans and orange zest (if using) until evenly distributed throughout the dough.
3. Shape and chill the dough
   Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days. This will firm up the dough and make it easier to slice.
4. Prepare for baking
   Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften.
5. Slice and bake
   Using a sharp knife, slice the dough log into rounds about 1/4-inch thick. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart. If desired, sprinkle the tops with granulated sugar.
6. Bake to golden perfection
   Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden brown. Be careful not to overbake - shortbread should remain pale.
7. Cool and store
   Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.