October 13, 2014

Butter Pecan Shortbread #cookie #recipe

Here is a treat to tempt your tastebuds, and one that makes for a really great fall Thanksgiving harvest dish. It's super easy to whip together, and is a unique twist on traditional shortbread.


3/4 cup unsalted butter - room temperature
1/2 cup light brown sugar
1 1/2 cups all purpose flour
1/2 cup coarsely chopped pecans

Preheat your oven to 300F.

Mix your dry ingredients together, then add in your butter, beating with an electric mixer until blended and the consistency of cookie dough.

You have a few options with your dough. You can either scoop it like other cookie batter onto a cookie sheet, press it into a greased springform pan, press into a parchment lined square pan, or get your hands dirty and make pressed balls (pictured above). Personally, I like the springform pan and handpressed methods. No matter which method you prefer, dock your dough with a fork to ensure even baking.

Bake for 60minutes, or until golden brown. Keep an eye on your cookies, checking every fifteen minutes from the 30 minute mark.

Remove from the oven immediately. If you have pressed your dough into a square or springform pan, cut into squares or wedges immediately.

Once completely cool, break your squares or wedges apart, and store in an airtight container.

Cookies can be frozen and enjoyed later...but I promise you, these won't last long!

¾ cup unsalted butter, at room temperature
½ cup packed light brown sugar
1 ¼ cups all-purpose flour
¼ cup brown rice flour
½ teaspoon salt

Read more at http://www.foodnetwork.ca/recipe/scottish-pan-shortbread/12771/#thyq0JzMtSZZSItP.99



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