.I hope you enjoy the pictures that I have shared with you.  Thank you for  " The Paknampho Chinese New Year100 : ตรุษจีนนครสวรรค์ 100 ปี สืบสานงานประเพณี แห่เจ้าพ่อ เจ้าแม่ปากน้ำโพ" for the pictures.

Thank you for stopping by and reading my blog.
"exchange the luck with one another"

Natty ​

The Coconut Sugar Pecan Shortbread Cookie Recipe
Author: Nattaya Worrakitpoonpol
YIELD 53 cookies
PREP TIME:  63 MINS
BAKE TIME:   10-11 MINS
TOTAL TIME:  73-74 MINS
​
Ingredients

2 cups all-purpose flour
1/2 cup organic coconut palm sugar
14 tablespoons high-quality unsalted butter, room temperature
1/2 teaspoon kosher salt
2 teaspoon pure vanilla extract
1 cup finely ground pecans
Royal Icing With Meringue Powder Recipe

Directions

• Preheat the oven to 350 degrees Fahrenheit  
• Cut the butter into small cubes, set aside.
• In a food processor add the all-purpose flour, organic coconut palm sugar, kosher salt, and finely grounded pecan. Pulse it until it is combined.
• Add the butter and pure vanilla extract into the food processor bowl, pulse it until it forms a dough.
• Gather the dough and divide it into  2.  wrap the first layer in plastic wrap and then put another layer of plastic wrap on top and add the second layer. Roll out the dough to 1/4 inch thickness, refrigerate the dough for about 15-20 minutes.
• After the dough is firm Cut out the cookie dough with your favorite cookie cutter shape, and then refrigerate for another 30 minutes or until it firm.
• Bake for about 10-11 or until golden brown on the bottom. Let the cookies stand in the pan for about 5 minutes. Then Transfer the cookies to the wire rack until it is completely cold. Then Decorate as you desire. ​