Pecan Shortbread Cookie Pie Crust Food

PECAN PIE BARS WITH SHORTBREAD CRUST

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.

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 PIE CRUST

Steps:

• Place pecans in food processor; grind until fine.
• Add melted butter, brown sugar, vanilla and water.
• Continue processing till mixture begins falling off sides of bowl.
• Press into 9-inch pie pan.
• Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

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.

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 SHORTBREAD COOKIE PIE CRUST

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.

SHORTBREAD CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
• Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

PECAN SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
• In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate.
• Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes.
• Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). Remove from foil; cool bars completely on a rack before serving.

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.

CARAMEL PECAN SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST

Steps:

• CRUST:.
• Heat oven to 350ºF.
• In a food processor, pulse the pecans and cookies until crumbs form.
• Add the butter and pulse just until combined.
• Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
• Bake the crust until slightly darkened, 20 to 25 minutes.
• Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
• FILLING:.
• In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
• Cook over medium-low heat, whisking frequently, until the chocolate melts.
• In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
• Add the egg yolks and whisk.
• Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
• Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
• Whisking constantly, slowly add the egg mixture to the pan.
• Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
• Remove from heat.
• Add the vanilla and butter.
• Whisk until the butter melts.
• Pour the filling into the crust.
• Place a piece of plastic wrap directly against the surface of the filling.
• Refrigerate for at least 3 hours and up to 48 hours.
• Remove the plastic wrap and sprinkle with the cocoa.
• With an electric mixer on medium-high, beat the remaining 1 pint of cream.
• Serve as an accompaniment with the pie.