1 cup (2 sticks) unsalted butter, softened
3/4 cup cane sugar
1 teaspoon vanilla extract
1 cup pecan pieces, chopped
1/3 cup TCHO cacao nibs*
2 cups all-purpose flour
4 ounces bitter sweet chocolate, finely chopped
Combine butter, sugar, salt, and vanilla in the bowl of an electric mixer. Beat until smooth and creamy. Mix in pecans, cacao nibs, and chocolate. Blend in flour.
Form dough into approximately 2 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours. (can be frozen 3 months)
Preheat oven to 350˚F. With a sharp knife, slice the cold dough into 1/4-inch thick slices. Place cookies at least 1 1/2 inches apart on cookie sheet lined with parchment paper. Bake until cookies are light golden brown at the edges, 12 to 14 minutes. Cool on wire wrack.
*TCHO cacao nibs are available online at www.tcho.com, but these shortbread cookies are great without them.