This one calls for Brown Sugar but they are very good:
Pecan Brown Sugar Shortbread

1c all purpose flour
1 stick unsalted butter
1/2c packed light brown sugar
1 1 /4c finely chopped pecans
Preheat oven to 300°. Mix all ingredients with hands until it resembles coarse meal. Pat into an ungreased 9" square pan. Pierce with fork every 2"
BAke 40 minutes or til light brown.
Cut into squares while still warm.

This is a really good cookie!

Lemon Pecan Stars

1 1/2 cups (3 sticks) unsalted butter at room temp
1 cup confectioner's sugar
2 1/2 cups all-purpose flour
1/2 cup finely chopped pecans
1/2 t. salt
1 t. vanilla
4 TB finely grated lemon zest
3-4 TB granulated sugar for topping

Cream butter and sugar well. Add flour, pecans, salt, vanilla, and lemon zest. Mix well. Gather into 2 balls. Wrap in waxed paper, chill 4 hours.

Work with one portion at a time. Roll out dough to 1/2-inch thick; use small or medium star cutters, cut cookies. Put 1-inch apart on ungreased sheets. Sprinkle with granulated sugar.

Chill sheets 45 min. Preheat oven to 325. Bake one sheet at a time for 20 minutes. Cool on a rack. Store in an airtight container until ready to serve.

Makes about 66 cookies.

I can vouch for Roselin's & Teresa's sound like a real keeper, too.