EASY PECAN SHORTBREAD COOKIES RECIPE - BETTYCROCKER.COM
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
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
MILLIONAIRE SHORTBREAD BARS | RECIPE RECIPE | LAND O’LAKES
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
Provided by Land O'Lakes
Categories Shortbread Butter Caramel Sweet Baking Cooking Making It Photo-Ready Dairy Bar Dessert
Total Time 0 minutes
Prep Time 50 minutes
Yield 48 bars
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil over edges; set aside.
- Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.
- Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.
- Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set. Let bars sit at room temperature 20 minutes before cutting.
- To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9x6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (1/2x3-inch) rectangles. Cut each of these rectangles into 8 (3x3/4-inch) sticks.
Nutrition Facts : Calories 170 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 20 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
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