Pecan Cream Cheese Shortbread Cookies Food

PECAN-CREAM CHEESE SHORTBREAD COOKIES

Steps:

• Heat oven to 350ºF.
• Beat butter, cream cheese and 3/4 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
• Roll dough into 42 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use bottom of small glass dipped in remaining granulated sugar to press balls into 1/4-inch-thick rounds.
• Bake 8 to 10 min. or until bottoms are golden brown. Cool 1 min. Remove to wire racks; cool completely.

CREAM CHEESE BUTTER PECAN COOKIES

Steps:

• In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
• Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
• Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
• Cover and refrigerate for at least an hour. (I let mine sit overnight).
• Preheat your oven (use convection bake if you have it) to 375 degrees F.
• Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
• Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
• Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
• Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.

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

Steps:

• Cream the butter and sugar in a standing mixer. Slowly add flour, then salt. Fold in pecan pieces. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
• On floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used). Transfer cut out dough to ungreased cookie sheet. Prick with fork and chill again for 20 minutes.
• Preheat oven to 350 degrees F.
• Bake 20 minutes or until edges are lightly browned.

SHORTBREAD PECAN COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.
• Roll dough into 1-inch balls and set on ungreased baking sheets.
• Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

EASY PECAN SHORTBREAD COOKIES

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.

PECAN CHEESECAKE SQUARES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. SHORTBREAD LAYER: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13-inch baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes. CHEESECAKE LAYER: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes. PECAN PIE LAYER: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35 to 40 minutes, or until center is set and pecan pie layer is a rich brown color.

PECAN SHORTBREAD COOKIES

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.

PECAN SHORTBREAD COOKIES

Steps:

• Cream together butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until mixture is light in color, 3 to 4 minutes.
• Add flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
• Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
• Heat oven to 325 degrees. Sprinkle cookies with remaining 2 tablespoons sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

SHORTBREAD COOKIE RECIPE

Steps:

• Preheat oven to 350°F. Beat butter, cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, beating until well blended after each addition.
• Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets.
• Bake 15 min. or until bottoms of cookies are lightly browned. Remove to wire racks; cool completely. Sprinkle with powdered sugar just before serving. Store in tightly covered container at room temperature.

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.