PECAN SHORTBREAD COOKIES RECIPES

PECAN SHORTBREAD COOKIES RECIPE | ALLRECIPES

Pecan Shortbread Cookies Recipe | Allrecipes image

This is a great, lighter version of a pecan shortbread cookie.

Provided by BernaC

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 dozen cookies

Number Of Ingredients 11

Ingredients

1 cup unsalted butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup sifted confectioners' sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup chopped pecans

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
Bake in the preheated oven until edges are golden, 12 to 14 minutes.
Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

Nutrition Facts : Calories 126.4 calories, CarbohydrateContent 12.1 g, CholesterolContent 14.3 mg, FatContent 8.3 g, FiberContent 0.4 g, ProteinContent 1.3 g, SaturatedFatContent 2.6 g, SodiumContent 62.7 mg, SugarContent 5.5 g

EASY PECAN SHORTBREAD COOKIES RECIPE - BETTYCROCKER.COM

Easy Pecan Shortbread Cookies Recipe - BettyCrocker.com image

Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that’s hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you’re craving pecan shortbread cookies you can head to your own kitchen, instead of the store.

Provided by Betty Crocker Kitchens

Total Time 2 hours 20 minutes

Prep Time 1 hours 20 minutes

Yield 84

Number Of Ingredients 5

Ingredients

1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vanilla

Steps:

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 40 , CarbohydrateContent 4 g, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 20 mg

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