BUTTER PECAN SHORTBREAD COOKIES
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.
Provided by Annacia
Categories Dessert
Time 55m
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, Fat 14.7, SaturatedFat 6.9, Cholesterol 27.1, Sodium 12, Carbohydrate 17.5, Fiber 1, Sugar 6.3, Protein 2.1
PECAN SHORTBREAD COOKIES
Rolled in coarse sugar, these sophisticated pecan shortbread cookies are long on buttery, nutty flavor.
Categories Desserts
Time 35m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place the pecans on a baking sheet and toast for around five minutes, until fragrant. Cool on the baking sheet. (The nuts can be toasted and stored at room temperature.)
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, vanilla, and salt until smooth and lightened a bit, two to three minutes. Scrape the bowl with a spatula. Add the flour and mix on low just until fully combined. Add the pecans and mix until evenly combined.
- Turn the dough onto a clean countertop lightly dusted with flour. Dust the dough with a little flour. Shape and roll into a squared log between 1½ to 2 inches wide and 1½ to 2 inches high, dusting with more flour as necessary. Wrap the dough in plastic wrap or parchment paper and chill for at least one hour or overnight, until the dough has gotten very firm.
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
- Lightly beat the egg yolk and ½ teaspoon of water in a small bowl and set aside. Pour the demerara sugar into a rimmed baking sheet or shallow casserole pan. Slice the chilled log in half to make it more manageable. Working with one log at a time, brush all sides of the log with the egg yolk mixture, then roll in the demerara sugar, pressing as necessary, until fully coated. If there are any areas of the log that are bare, sprinkle with the demerara sugar to cover.
- Use a serrated knife to slice each log into about 12 individual cookies, each about ½-inch thick. Place the cookie slices onto the prepared baking sheets, leaving about 2 inches of space between each. Bake, rotating from top to bottom and front to back halfway through, until lightly golden, 18 to 20 minutes. Let the cookies cool on the baking sheets for a few minutes, then transfer to a rack to cool completely. The cookies will keep in a covered container at room temperature for up to a week.
- Freezer-Friendly Instructions: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. If you'd like to freeze the dough before baking, shape it into a squared log, then wrap it securely in plastic wrap and then a layer of foil; freeze for up to 3 months. When ready to bake, remove the log from the freezer, thaw it until pliable, and then proceed with recipe.
Nutrition Facts : ServingSize 1 cookie, Calories 112, Fat 7g, Carbohydrate 10 g, Protein 1 g, SaturatedFat 3 g, Sugar 4 g, Fiber 1 g, Sodium 51 mg, Cholesterol 19 mg
PECAN SHORTBREAD
Made in 1 bowl without eggs or leavening, this pecan shortbread is soft yet dense with crisp crumbly edges. We'll use the simple slice and bake method, which helps guarantee thick cookies. No rolling pin required!
Provided by Sally
Categories Desserts
Time 4h
Number Of Ingredients 10
Steps:
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. Add the flour, cinnamon, and salt, then beat on low speed until combined. Beat in the chopped pecans. The cookie dough may look like it won't come together, but keep beating- I promise, it will! The cookie dough will be thick.
- Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3-4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight- the colder the dough, the thicker the cookies.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- You can actually roll the logs before or after chilling them. Mix the coarse sugar and chopped pecans together on a large plate. One at a time, roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.
- Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
- Bake the cookies for 12-14 minutes or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh covered at room temperature for 1 week.
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.
PECAN SHORTBREAD COOKIES
This is a great, lighter version of a pecan shortbread cookie.
Provided by BernaC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
- Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
- Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
- Bake in the preheated oven until edges are golden, 12 to 14 minutes.
- Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.1 g, Cholesterol 14.3 mg, Fat 8.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 62.7 mg, Sugar 5.5 g
LINDA'S PECAN SHORTBREAD COOKIES
From Candy Cane Murder written by Joanne Fluke. Cream of tartar is critical in this recipe. Measure the pecans after chopping.
Provided by Kerena
Categories Dessert
Time 30m
Yield 9 dozen cookies, 108 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 83.4, Fat 5.3, SaturatedFat 1.5, Cholesterol 6.5, Sodium 49.3, Carbohydrate 8.4, Fiber 0.4, Sugar 4, Protein 0.9
BROWN SUGAR-PECAN SHORTBREAD COOKIES
Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, "Baking: From My Home to Yours." Not fond of pecans? Try hazelnuts or almonds instead.
Provided by The New York Times
Categories cookies and bars, dessert
Time P2DT45m
Yield Makes 42 cookies
Number Of Ingredients 8
Steps:
- Sift together the flour, cornstarch, salt and clove.
- Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
- Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 1/4-inch thick, and into a 9 1/2 x 11-inch rectangle. Refrigerate for at least 1 1/2 hours, or up to 2 days.
- Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9 x 10.5/2-inch rectangle, then cut the dough into 1 1/2-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 4 grams, TransFat 0 grams
PECAN SHORTBREAD COOKIE PIE CRUST
Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.
Provided by Bobbie
Categories Dessert
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
- Add melted butter and mix until combined.
- Press into bottom and sides of a nine-inch pie dish.
- Bake for 10 minutes; it will feel soft, but will firm up as it cools.
- Cool completely before filling with your favorite filling.
PECAN SHORTBREAD COOKIES
Karen DeMasco beats the dough for these buttery cookies with an entire vanilla bean, so the oils in the pod add deep vanilla flavor. By rolling the dough in turbinado sugar before slicing and baking the cookies, she makes them extra-crispy. (Recipe adapted from The Craft of Baking.) Recipe found on Food & Wine and is a staff favorite.
Provided by januarybride
Categories Dessert
Time 45m
Yield 2 1/2 dozen, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
- In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes.
- Add the flour in 3 batches, beating at low speed until just incorporated.
- Discard the vanilla bean.
- Stir in the pecans.
- Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
- Line 2 large rimmed baking sheets with parchment paper.
- Spread the turbinado sugar on a platter.
- Brush the log with the egg yolk and roll in the sugar.
- Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
- Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking.
- Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.
Nutrition Facts : Calories 213.3, Fat 15, SaturatedFat 6.7, Cholesterol 42.9, Sodium 75, Carbohydrate 17.9, Fiber 1.1, Sugar 5.2, Protein 2.6
EASY PECAN SHORTBREAD COOKIES
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 By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
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, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg
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