SHORTBREAD PECAN COOKIES RECIPES
BUTTER PECAN SHORTBREAD COOKIES RECIPE - FOOD.COM
Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake. Reviewers are reporting baking times from 12 to 20 mins and I have changed the baking time from the original 30 mins to 15 mins.
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 2 1/2 dozen, 18 serving(s)
Number Of Ingredients 6
Steps:
- Line a cookie sheet with parchment paper or silicon mat.
- In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
- Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
- Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
- Preheat oven to 325 degrees F (160 degrees C).
- By hand, roll dough into 1-inch balls.
- Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
- Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
- Remove from pan and let cool on a rack.
Nutrition Facts : Calories 207.4, FatContent 14.7, SaturatedFatContent 6.9, CholesterolContent 27.1, SodiumContent 12, CarbohydrateContent 17.5, FiberContent 1, SugarContent 6.3, ProteinContent 2.1
BEST PECAN SHORTBREAD COOKIES RECIPE - HOW TO MAKE PECAN ...
Add pecans to classic shortbread cookies for a sweet and nutty treat.
Provided by COUNTRYLIVING.COM
Categories dessert
Total Time 2 hours 20 minutes
Prep Time 40 minutes
Cook Time 1 hours 40 minutes
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line two baking sheets with parchment. Spread 2 cups pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop. Beat butter, granulated sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Reduce speed to low and beat in flour, one large spoonful at a time, just until combined. Add chopped pecans and beat until incorporated. Cover and chill at least 1 hour or up to 24 hours.Place turbinado sugar in a bowl. Divide dough into 36 (1 1/4- inch) balls, roll balls in turbinado sugar, and place, 2 inches apart, on prepared baking sheets. Gently press remaining pecans into the top of each cookie. Bake, rotating pans once, until edges are golden brown, 15 to 17 minutes. Cool on pans on wire racks 5 minutes, then transfer to racks to cool completely.
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My grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois
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