PECAN SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
CHOCOLATE-DIPPED SHORTBREAD COOKIES
Party time! Rich and buttery cookies are dipped for an extra treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
- Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
- Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g
CHOCOLATE-DIPPED PECAN SHORTBREAD COOKIES
Butter, sugar, toasted pecans and chocolate. What's not to like? This recipe creates DECADENT, melt-in-your-mouth pecan shortbread cookies. I fixed a batch last night. By this morning...they were gone.
Provided by Torrey Moseley
Categories Chocolate
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. I suggest using a Kitchenaid (or other brand) stand mixer with a paddle attachment as this is a VERY stiff dough -- I don't suggest mixing it by hand ...either your hand will wear out or the wooden spoon will break.
- 2. Cream together sugar and butter--just until combined.
- 3. Add extracts and stir into butter/sugar mixture.
- 4. In separate bowl, whisk flour and salt together.
- 5. Add flour/salt mix to butter/sugar mix, a little at a time.
- 6. Add chopped pecans to dough and THOROUGHLY incorporate them. (I chopped them by hand).
- 7. Place reserved 1/2 cup of pecans in separate bowl.
- 8. Divide dough into 4 equal pieces. By hand, roll each piece into a log (about 2-3 inches in diameter). Wrap each log, snugly, with plastic wrap and chill in refrigerator for at least 1 hour.
- 9. Preheat oven to 350 F (175 C).
- 10. Remove plastic wrap from dough log and slice into 3/8-inch - 1/2-inch thick slices.
- 11. Place sliced dough onto UNGREASED parchment-paper lined cookie sheet about 1/2 inch apart.
- 12. Bake for 15-20 minutes until edges are golden brown and center is cooked but NOT browned (see photo above).
- 13. After baking, gently transfer to cooling rack (they're VERY fragile at this stage), and cool completely. Once cooled, they are quite sturdy.
- 14. In microwave-safe bowl, melt chocolate morsels (in 30-second increments, stirring after each increment)
- 15. Spread reserved, chopped pecans (or, if desired, sliced almonds) onto cookie sheet and return to oven for 5-10 min. until toasted. Watch them carefully so they don't burn. Then, place them in a bowl.
- 16. Coat cooled cookies 1/2-way with melted chocolate (front, back, and sides)--scraping off excess.
- 17. Roll chocolate-dipped cookies in toasted pecan pieces. Alternately, you can use sliced almonds, or crushed toffee pieces (Heath or Skor bars)...or, leave them plain or just dipped in chocolate if you like. When coated, return cookies to cooling rack to set.
- 18. Chill chocolate-dipped cookies for 20-30 min. in fridge to set chocolate before serving.
- 19. Store in airtight container (if you have any left).
CHOCOLATE DIPPED SHORTBREAD COOKIES
Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 50m
Yield 3 dozen, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar, add flour and vanilla.
- Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
- Use the tines of a fork to flatten cookies.
- Bake at 350°F for 12-15 minutes.
- Remove from baking sheet, cool 10-15 minutes.
- Dip half of each cookie into melted chocolate.
- Chill to set chocolate.
Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4
SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
- Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
- For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
- Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
CHOCOLATE DIPPED PECAN LOGS
This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325*F.
- Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
- Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
- Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
- Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
- Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
- When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
- Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
- As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!
PECAN SHORTBREAD COOKIES
This was a new cookie for the Christmas cookie trays this year and it was a hit. You can dip them in chocolate to make them even more decadent.
Provided by Chicagopm
Categories Dessert
Time 33m
Yield 48-54 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Toast pecans at 350 degrees for 8 to 10 minutes or until browned and fragrant.
- Mix the floour and salt together in a bowl.
- In a separate bowl, beat the butter and sugar together with a mixer until light and fluffy.
- Beat in the vanilla extract.
- Add the flour mixture, mixing only until incorporated.
- Stir in the chopped pecans.
- Form into small balls (3/4" - 1") and flatten slightly.
- Bake for 13 to 15 minutes until the cookies are a deep brown color. Cook on a wire rack.
- Dip or drizzle chocolate on cooled cookies if desired.
Nutrition Facts : Calories 87.8, Fat 6.6, SaturatedFat 3.2, Cholesterol 11, Sodium 48.8, Carbohydrate 6.4, Fiber 0.5, Sugar 1.9, Protein 1.1
CHOCOLATE DIPPED SHORTBREAD
Given to me by a girlfriend but all we know is it came from a TV cooking show in Australia, she wrote the recipe down and it was delcious.
Provided by ImPat
Categories < 30 Mins
Time 30m
Yield 16-20 cookies/biscuits, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 170C (fan forced) about 185/190C for conventional.
- Cream butter and caster sugar together until fluffy.
- Toss in the flour, baking powder and vanilla essence and mix till combined.
- Place spoonfulls of mixture onto a lined baking tray and lightly press with a fork to flatten a little if you like.
- Bake in oven fir 15 to 20 minutes (my friend set hers for 12 minutes and kept a check from then - her oven tends to be hot - and reconed they were perfect at 16 to 18 minutes - won't disagree with her on that).
- Allow to cool and then drizzle over with the melted chocolate of choice.
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CHOCOLATE DIPPED PECAN SHORTBREAD COOKIES - GARLIC & ZEST
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4.1/5 (9)Total Time 40 minsCategory DessertCalories 209 per serving
- Preheat oven to 325°. Place pecans in a single layer on a baking sheet. Roast pecans for 10-15 minutes or until toasted and fragrant.
- Transfer pecans to a mini prep food processor and chop finely, but don't grind. You can also use a cutting board and knife to chop the pecans very finely. Set aside to cool.
- In a large mixing bowl (of a stand mixer if you have it) mix the butter and sugar until combined. Add the vanilla and mix until blended into sugar mixture.
- Sift together the flour and salt and add it to the butter mixture and blend on low speed until dough just starts to come together.
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- With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in vanilla extract and cocoa powder.
- Add flour, baking powder and salt. Mix until it forms a dough. Add in pecans and mix until combined.
- Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!)
CHOCOLATE DIPPED PECAN SHORTBREAD COOKIES - JULIA'S ALBUM
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4.7/5 (6)Total Time 1 hrCategory DessertCalories 139 per serving
- Toast pecans at 350 degrees Fahrenheit for 5 minutes. Watch carefully to make sure they don’t burn – they burn easily. Cool them off completely.
- In a large mixing bowl, beat butter, sugar until creamy. Add vanilla and continue beating. Add 1/2 cup finely ground pecans and beat to combine. In a separate bowl, combine flour and salt, then add mixed flour and salt to the creamy butter-sugar mixture. Do not overmix, just enough to combine all ingredients and form a cookie dough.
- Melt chocolate in a small skillet over medium heat, just until chocolate melts, about 5 minutes. Remove from heat.
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