![]() ![]() We are fortunate to be working with to sponsors, Adams Extract and Millican Pecan Company. Remove from oven and allow cookies to cool a few minutes in the pan and then on parchment paper on the counter. Cut the shortbread dough into ⅓ -½-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets. ![]() When ready to bake the cookies, preheat oven to 350☏. If your slices are not even rounds the cookies will not cook evenly.Ĥ. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices. freeze at least 30 minutes or until firm. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log. ![]() Remove dough from mixer and place on parchment paper. Mixing on low speed, slowly, add flour until combined. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth.Ģ. How do you make Butter Pecan Shortbread Cookies?ġ. What do you need to make Butter Pecan Shortbread Cookies? They are also delicious dipped half way into chocolate! I opted to go sans chocolate this time, but will likely opt for a quick chocolate dip for a cookie exchange. These cookies will be a favorite on any cookie platter. The size is perfect for the cookie, and only required a quick couple of chops from me before I mix them into the cookie dough. I love to use the pecan pieces in this recipe. I opted to stud these cookies with pecans from our sponsor Millican Pecan Company. Even though they are rich they are so light and flaky when you bite into one. These cookies are so buttery and delicious. Today is the last day of Christmas Cookie Week, and I wanted to end with one of my favorite simple shortbread cookie recipes. I love to make it and I love eating it even more. It is likely becoming less and less obvious that I just love shortbread. Filled with flavors and vanilla and toasted pecans make these cookies a perfect recipe for the holidays. All opinions are mine alone.īutter Pecan Shortbread Cookies are light and buttery. They will still look pretty pale in color, you don’t want to overbake them! The edges will be perfectly crispy and those center slices will be soft and tender, just the way shortbread should be! Give this recipe a try for your fall get together or holiday baking.I received products from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. I love a cookie with a chewy center so I watch these closely as they bake and pull them out of the oven as soon as the top starts turning golden brown. To toast the pecans, spread them out in an even layer on a cookie sheet and bake at 350 degrees for 10-12 minutes, shaking the pan halfway through so they’ll toast evenly. You’ll end up with some extra crunch and it really brings out that nutty flavor. While it isn’t essential, I’d highly recommend taking the extra time for this. You’ll see that the ingredient list calls for toasted pecans. Follow that up with sweet notes of almond and tang of molasses and wow, it’s a keeper. You get that butter forward flavor that you’d expect from any shortbread recipe and then you get a subtle crunch and saltiness from the pecans. I’ve yet to meet a shortbread cookie that I didn’t instantly love, but these are truly special. And it’s all those delicious flavors that we’re channeling in these Butter Pecan Shortbread Cookies. It’s rich and salty with that melt in your mouth sweetness that keeps you coming back for more. Some might call it the ice cream flavors of grandpas, but maybe Grandpa just has great taste because this flavor is buttery perfection. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |