• Gather your ingredients so that you have everything close at hand.

Prepare the Ingredients

• With a nut chopper or sharp knife and cutting board, finely chop the pecans. Chop the fresh thyme. Set aside until ready to use.

Make the Shortbread

• In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy, about 1-2 minutes. Mix in the vanilla extract.
• Add to this the all-purpose flour and beat on low speed until combined.
• Mix in the chopped pecans and thyme until the dough comes together. Scrape the sides of the bowl as needed.

Roll the Shortbread

• Divide the dough into two parts and form each into a ball. Place one ball onto a sheet of plastic wrap. Cover the dough with plastic, and form the dough into a log that is about 2" in diameter, rolling it with the palm of your hand.
• Secure the plastic wrap tightly at each end of the log. Repeat with the second ball. Refrigerate the logs for at least four hours or overnight.

Bake the Cookies

• When you are ready to bake the cookies, preheat the oven to 350℉, and allow it to heat for at least 10 minutes. Line two baking sheets with parchment paper or silicone baking mats.
• Remove the plastic from the cookie dough, and place one log on a cutting board. Using a sharp Chef's knife or Santoku knife, carefully slice the dough into 1/4"-1/2" pieces. Place slices on the prepared baking sheet, about one inch apart.
• Bake in preheated oven for 10-12 minutes until lightly browned on the edges. Remove from oven and allow to cool on the pan for about 5 minutes. Transfer to a wire rack to cool completely.
• Store in a tightly sealed container at room temperature for up to 3 weeks, or freeze in a plastic freezer bag for up to 3 months. Bring to room temperature before serving.
• This recipe will make approximately 30-34 cookies. Serve with your favorite tea.