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 DIAMONDS WITH SHORTBREAD CRUST
I have made this many times to serve on my baking tray for the holidays, and during the year also, they are the treats that always go the quickest! I can tell you, these are sooooo good! They have a delicious chewy topping with a flakey shortbread crust, just make certain to blend the crust ingredients in a processor only to assure a flakey crust. These can be made up to a week in advance, store in an airtight container. You can slice them right out of the pan, just omit using the foil, if you slice them very small, you should get anywhere from between 30-32 diamonds slices. I have even made these using chopped walnuts in place of pecans. Cooking time is for the crust and topping.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 32 diamonds (approx)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
- For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
- Add in cold butter and process until the mixture begins to come together.
- Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
- Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
- Remove and let sit at room temperature while preparing the topping.
- Reduce oven to 325 degrees.
- To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
- Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
- Add in vanilla.
- Pour the hot topping over the warm crust.
- Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
- Cool COMPLETELY in the pan (the topping will harden upon sitting).
- Using the foil overhang, lift out of the pan onto a cutting board.
- Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.
Nutrition Facts : Calories 240, Fat 17, SaturatedFat 5.3, Cholesterol 20.4, Sodium 85.5, Carbohydrate 21.9, Fiber 1.5, Sugar 11.5, Protein 2.1
PECAN PIE BARS WITH SHORTBREAD CRUST
One of my favorite bars, this works well also with walnuts! The shortbread crust is light and buttery, make certain to make the crust only on a processor, mixing by hand will produce a harder textured crust, also make certain to pour the topping over the crust when it is hot out of the oven, so prepare the topping while the crust is baking, the filling takes only minutes to make! Yield is only estimated depending on size of bars. Cooking time is for both crust and topping.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees, set oven rack to second-lowest position.
- Butter a 13 x 9-inch baking pan.
- For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
- Sprinkle the mixture into prepared baking pan.
- Lightly press the mixture down with a spatula (do not pat down too much).
- Bake in the second-lowest oven rack for 20 minutes until golden.
- Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
- Stir in chopped pecans.
- Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
- Bake on the second-lowest oven rack for about 20-22 minutes.
- Cool completely in the pan.
- *NOTE* these bars will cut better if refrigerated.
Nutrition Facts : Calories 256.3, Fat 16.7, SaturatedFat 6.9, Cholesterol 27.1, Sodium 137.6, Carbohydrate 26.6, Fiber 1.2, Sugar 17.6, Protein 2.1
PECAN DIAMONDS RECIPE - (4.3/5)
Provided by Treebs
Number Of Ingredients 16
Steps:
- Adjust rack to lower third of oven and preheat oven to 375 degrees F. DOUGH: Put the flour, sugar, and salt in a food processor bowl. Process just to blend the ingredients. Add the butter pieces all at once, and process with on/off bursts until the mixture has the consistency of cornmeal. Whisk the egg and vanilla together in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process just until the ingredients form a ball. Divide the dough into eight pieces and scatter them over an ungreased 10x15x1" cool baking pan. With floured fingertips, pat the dough to extend the portions to cover the pan as evenly as possible. Bake for 10 minutes. don't allow the dough to color. Remove from oven. Reduce oven temperature to 350 degree F. TOPPING: Combine the butter, honey, and sugars in a heavy-bottomed 1 1/2 qt saucepan. Heat over med-low heat until butter melts; then raise heat to medium and bring the mixture to boil. Without stirring, allow mixture to boil only 1 minute. Turn off heat, stir in the cream, nuts, and zest. Pour over bottom crust; return crust to oven. Bake for 30-35 minutes, or until the topping is an amber color. Topping will bubble toward the end of baking. Place on a wire rack to cool to allow the topping to firm before cutting. Using a ruler as a guide and small paring knife, make marks at 2" intervals on the long sides. Cut along the diagonals to form diamond-shaped bars. After cutting, cover baking pan with aluminum foil and store up to 4 days at room temperature. Seal the foil around the rim of the pan without letting the foil touch and disrupt the topping's glossy surface.
PECAN SHORTBREAD COOKIES
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 7
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.
PECAN DIAMONDS
These delicious little cookies have a crisp shortbread crust and a honey-sweetened pecan topping. From a January 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Appeteaser in Milford, Michigan.
Provided by Leslie in Texas
Categories Bar Cookie
Time 50m
Yield 80 diamonds
Number Of Ingredients 9
Steps:
- For Crust:.
- Using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal.
- Add water and toss lightly with fork.
- Gather dough into a ball, wrap in plastic and refrigerate 1 hour.
- Butter and flour 9x13-inch baking pan.
- Roll dough out on lightly floured surface to about 10x14-inch rectangle.
- Fit into prepared pan; dough will come about halfway up sides.
- Pierce dough with fork and chill.
- For Filling:.
- Preheat oven to 400 degrees.
- Bring brown sugar, butter, honey and sugar to boil in medium saucepan over medium heat, stirring constantly.
- Boil until thick and dark, stirring constantly, about 4 minutes; remove from heat and stir in pecans then blend in cream.
- Pour over dough in pan and bake until edges of crust are golden, about 25 minutes.
- Cool completely then cut lengthwise into 1-inch strips.
- Cut diagonally into 1-inch strips to create diamonds.
- Dust with confectioner's sugar if desired; serve at room temperature,.
Nutrition Facts : Calories 106, Fat 7.8, SaturatedFat 2.7, Cholesterol 10.2, Sodium 2.5, Carbohydrate 9.2, Fiber 0.6, Sugar 6.8, Protein 0.8
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 DIAMONDS
Make and share this Pecan Diamonds recipe from Food.com.
Provided by BonnieZ
Categories Bar Cookie
Time 1h30m
Yield 48 diamonds, 48 serving(s)
Number Of Ingredients 14
Steps:
- For the crust:.
- Combine flour, baking powder& salt, set aside.
- Cream butter,sugar and shortening until light and fluffy.
- Add egg and vanilla and beat until well combined.
- Add dry ingredients, stirring until dough forms a ball.
- Wrap dough and refrigerate overnight.
- Preheat oven to 375°F Between 2 sheets of waxed paper roll the dough into a 15x10 inch rectangle 1/8 inch thick.
- Remove top sheet of waxed paper and invert onto a 15x10 inch jelly roll pan.
- Remove remaining wax paper and if necessary, patch the dough.
- Prick the dough liberally with a fork to prevent shrinkage during baking, and bake 10 minutes (DO NOT BROWN).
- Cool completely and reduce oven temperature to 350°F.
- For the Filling:.
- In a large saucepan combine butter, honey,and both sugars and bring to a boil over medium heat.
- Stir in nuts and mix thoroughly.
- Stir in cream and mix thoroughly.
- Set cooled partially baked crust into a pan of the same size (this is necessary to prevent burning of the crust while topping caramelizes).
- CAREFULLY spread pecan mixture over partially baked crust (mixture will be extremely hot and can severly burn you).
- Bake 35 minutes in 350F oven.
- Cool completely in pans on wire rack.
- Once cool cut crosswise into 1 1/2 inch stips, then cut diagonally at 2 inch intervals to form diamonds.
- **It is recommended that you do not use dark coated baking pans for this recipe.
- If you must, shorten baking time by at least 10 minutes.
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- Preheat oven to 350ºF. Line a 9-by-13-inch baking pan on bottom and 2 long sides with a sheet of heavy-duty aluminum foil, making sure that foil is smooth and overhangs top of pan by at least 4 inches on both sides. Mist foil with cooking spray.
- Make crust: Combine flour, confectioners' sugar and salt in a food processor and pulse once or twice. Add butter and process until dough forms a clump when squeezed, about 30 seconds. Sprinkle mixture across bottom of pan and press into an even layer, making sure there are no cracks. Bake crust until it looks dry, 18 to 20 minutes. Place on a wire rack.
- Make filling: Reduce oven temperature to 325ºF. Combine honey, brown sugar and salt in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer for 2 minutes without stirring. Add butter and cream and simmer, stirring constantly, for 1 minute. Remove from heat; stir in pecans.
- Pour hot filling evenly over crust. Use back of a spoon to distribute nuts evenly. Return pan to oven and bake until filling is bubbling and slightly browned, 18 to 20 minutes. Transfer pan to a wire rack and cool completely. Run a small knife between pan and pastry on sides without foil. Lift foil from pan onto a cutting board and use a serrated knife to cut into 30 diamonds.
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- Preheat the oven to 350 F (180 C). Line a 9x9" (23x23 cm) baking dish with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer) cream together the butter, and sugar until light and fluffy. Add in the vanilla extract and salt and mix to combine.
- Add in the flour and mix just until incorporated and then stop. Do not over-mix. The dough will be fairly crumbly.
- Press the dough into the parchment lined baking dish. Try to spread the mixture out as evenly as possible. Using a fork, poke holes all throughout the dough so that the cookie mixture doesn't rise much.
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