Chocolate Chip Pecan Shortbread Cookies Food

CHOCOLATE CHIP PECAN SHORTBREAD COOKIES

Steps:

• Heat oven to 300F degrees.
• In the bowl of a stand mixer using the paddle attachment, beat butter and sugar on medium-high speed until light colored in fluffy, about 3 minutes. Line a 9-inch square baking pan with parchment paper, allowing excess on each side so it can be used to lift cookies from pan later. Set the pan aside. (OR use the butter wrapper to grease the inside of the baking pan.)
• Add vanilla, reduce speed to low, and slowly add flour and salt, beating until just combined. Scrape down the paddle, and mix in chocolate chips and pecans by hand (so they don't disintegrate). Feel free to use the larger amount of pecans if you adore them.
• Scrape dough into the prepared dish, and using an offset spatula, spread the dough evenly.
• Bake for 50 minutes, until firm and slightly golden brown around the edges. Remove from oven, and, using a sharp-edged metal spatula, immediately cut through the cookies to make 36 squares; do not remove cookies from pan. Allow cookies to cool completely in pan, for about 1 hour. (If you don't cut into them immediately after baking, they might not cut evenly and are more likely to crumble.)
• Using the parchment paper "handles," remove whole block of cookies from pan to a cutting board. Separate cookies into squares, using a knife if needed. Store in an airtight container on the counter. They can also be frozen, airtight.
• Makes 36 cookies.

NOAH BEDOAHS (CHOCOLATE CHIP SHORTBREAD COOKIES)

Steps:

• Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
• Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
• Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
• Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
• Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
• Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
• Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
• Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
• Makes 15 - 17 cookies.

WHITE CHOCOLATE CHIP PECAN COOKIES

Steps:

• Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
• Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
• Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.

LINDA'S PECAN SHORTBREAD COOKIES

Steps:

• Put both granulated and brown sugar in the bowl of your mixer. Mix together to make a really light brown sugar.
• You have 2 choices with the butter. You can let it come to room temp on its own, or you can soften it in the microwave by placing it on a paper plate and nuking it for 5 seconds on high. Roll it over 1/4 turn and nuke another 5 seconds. Repeat until all sides have been nuked 5 seconds. Now it will be ready. Dump it in your mixing bowl. Repeat with second stick of butter.
• Once you've added the butter to you mixing bowl, mix until it is smooth.
• Pour in Vegetable oil and egg. Mit it all together on low speed.
• Add vanilla, baking soda, salt and cream of tartar. Mix well.
• Add oatmeal and Rice Krispies. Mix thoroughly.
• Add flour to your bowl in 1/2 cup increments, mixing well after each addition.
• Take the bowl from the mixer and give it another stir with a spoon, mixing in the pecans by hand.
• With your hands, roll dough balls approximately 1" in diameter and place them on a cookie sheet, 12 balls to a standard sheet.
• Bake at 350 for 12-15 minutes or until golden brown around the edges.
• Let cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.