ajc.com 2008 Holiday Guide

Contributor: Gary Scarborough, executive pastry chef, Fifth Group Restaurants

LOUIE FAVORITE (ENLARGE)

TESTER'S COMMENT Unless your guests have a heart condition, don't tell them how much butter goes into these tender treats. Missed a day? Day 1 | Day 2 | Day 3 | Day 4 Day 5 | Day 6 | Day 7 | Day 8 Day 9 HOLIDAY GUIDE How not to be the jerk of the party  Northside's top stories in 2007  New Year's resolutions shrinking  A how-to for the perfect thank-you

At work, Scarborough creates breads and desserts for restaurants such as South City Kitchen and La Tavola. At home, "I fill up the candy jars with homemade candies and cookies, to give the kids something to remember." The father of six keeps in mind his daughter's sweet tooth, his 5-year-old son's dislike of chocolate and the teens' fondness for the familiar. The newest addition, just 10 weeks old, will have to wait till next year to pick a favorite. As for himself, he leans toward his own boyhood holiday traditions, which included German chocolate cakes, sweet potato cookies and this shortbread, his personal favorite.

Makes 32 cookies

Preparation time: 15 minutes

Cooking time: 25 minutes

1 cup (2 sticks) unsalted butter, room temperature

1 1/3 cups granulated sugar, plus 2 tablespoons, divided

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 2/3 cups sifted all-purpose flour

2/3 cup chopped pecans, toasted

1/2 cup miniature chocolate chips

Preheat oven to 325 degrees. With an electric mixer, cream the butter, 1 1/3 cups sugar, salt and vanilla together. Add the flour and mix until blended, then stir in the pecans and chocolate chips. Do not overmix.

Press the dough into two ungreased 8-inch cake pans or one 9-by-12 inch baking pan. Sprinkle the remaining 2 tablespoons sugar over the top of the shortbread. Bake for 25 minutes or until golden brown. Cool for 5 minutes, then gently invert onto a wire rack, place another wire rack on shortbread and invert again, so shortbread is right side up. When cool enough to handle (but still warm), slide shortbread onto a cutting board and, using a serrated knife, slice into wedges or squares.

Per cookie: 139 calories (percent of calories from fat, 52), 1 gram protein, 16 grams carbohydrates, no fiber, 8 grams fat, 16 milligrams cholesterol, 20 milligrams sodium.