You’ll end up with some extra crunch and it really brings out that nutty flavor. While it isn’t essential, I’d highly recommend taking the extra time for this. You’ll see that the ingredient list calls for toasted pecans. Follow that up with sweet notes of almond and tang of molasses and wow, it’s a keeper. You get that butter forward flavor that you’d expect from any shortbread recipe and then you get a subtle crunch and saltiness from the pecans. I’ve yet to meet a shortbread cookie that I didn’t instantly love, but these are truly special. And it’s all those delicious flavors that we’re channeling in these Butter Pecan Shortbread Cookies. It’s rich and salty with that melt in your mouth sweetness that keeps you coming back for more. Some might call it the ice cream flavors of grandpas, but maybe Grandpa just has great taste because this flavor is buttery perfection. Walnuts or almonds are great substitutes for pecans.Butter Pecan. Once baked, pecan shortbread cookies will keep in an airtight container at room temperature for up to four days, or in the freezer for up to two months. Just slice and bake as many as you want or need. Tips & NotesĬookie dough logs can be molded into any length or thickness you like, however, the baking times will change.Ī rolled log of cookie dough will keep in the fridge for up to two weeks, or in the freezer for up to two months. Cool the cookies on the baking trays for a few minutes before transferring them to a wire rack to cool completely. Top each cookie with a pecan half, if using.īake the pecan shortbread cookies until the edges and bottoms are lightly golden. Place the cookies on the prepared baking trays. Using a sharp knife, slice the dough into rounds. Remove the cookie dough log from the freezer and gently unwrap it from the paper. Chill the wrapped pecan shortbread log in the freezer while the oven preheats. Preheat the oven and line two baking trays with parchment paper. Roll the dough back up in the parchment paper. Optional step – Once rolled, gently unwrap the cookie dough log then carefully roll it sanding sugar to coat the outside. Wrap the log in plastic wrap or parchment paper, then carefully roll it on the work surface to even out the shape, making it rounder. Still using your hands, gently press and mold the dough into a log shape. The cookie dough will be quite crumbly.Īdd the chopped pecans to the bowl and mix to combine.ĭump the dough out onto a work surface and gather it together with your hands. Next, add the flour and continue to mix just until combined. Using a hand or stand mixer, beat the butter, sugar, and vanilla until light and fluffy. Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions. We rolled our cookie log in natural brown sanding sugar which is widely available online, in grocery stores, and at most bulk stores. You’ve probably seen sanding sugar before in many festive colours – red, green, pink, blue, and more. That means you can slice and bake these gorgeous pecan shortbread cookies at a moment’s notice! Not too sweet, buttery, and crisp, they make a subtle nutty addition to any cookie box. Also called refrigerator cookies, icebox cookies are rolled into a log, then stored in the fridge or freezer until ready to bake. We have the biggest soft spot for shortbread! Even more so when it comes in the form of a classic slice-and-bake icebox cookie. This post first appeared February 7, 2019, and was last updated November 23, 2020. Pecan shortbread cookies are a traditional favourite we need right now! Easy, rich, salty, and sweet, don’t underestimate these tasty treats.
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