Rocky Road Shortbread Cookies

My husband and our sons have been busy collecting pecans from a local park. We now have several pound in our freeze. While looking for new ways to use them I found this recipe in the latest issue of Family Circle. All I can say is YUM!This cookie will go on my favorite cookie list. The only change that I will make in the future is to omit the marshmallow. Oh, I almost forgot the original recipe calls for walnuts not pecans.

Recipe adapted from “Family Circle, November 2009 issue”

Ingredients:

• 1 ¼ C All-purpose Flour
• ½ C Pecans, finely chopped
• ¼ Salt
• ½ C Butter
• 1/3 C Sugar
• 1 tsp Vanilla
• ¾ C Mini Marshmallows
• ½ C Coarsely chopped Pecans
• ½ C Semisweet Chocolate Chips
  

Directions:

• Preheat oven to 350 degrees.
• Grease a cookie sheet or use silt pads.
• Blend all ingredients until well combined.
• Roll by the tablespoon the dough into balls.
• Gently flatten each ball to ½ - inch thickness and smooth edges.
• Bake for 16 minutes or until the edges are lightly browned.
• Meanwhile melt the chocolate in the microwave for 1 minute, stirring halfway.
• Remove cookies form the oven and spread the chocolate, then sprinkle with the marshmallows and pecans.
• Return the cookies to the oven and bake for TWO minutes more or until the marshmallow become soft.