How To make Chocolate Pecan Shortbread
1 1/2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/2 c Confectioners' (icing) sugar
1 c Unsalted butter
1/2 ts Vanilla extract
1 c Granulated sugar
1/2 c Ground pecans
These are my favorite cookies. I came up with the recipe when my sister, who can't eat eggs, asked for (begged for) a chocolate cookie without eggs. Flattening the cookies turns them nice and crispy and you can make them even crunchier by topping them with crystallized sugar rather than the granulated. Preheat the oven to 350 degrees. Grease a baking sheet well. Place the flour, cocoa, and confectioners' sugar in a food processor. Turn the machine on and slowly add the butter, 2 tablespoons/30 g/1 ounce at a time. Add the vanilla and process until the dough forms a ball on top of the blades. In the palms of your hands, roll the dough into circles about 1/2 inch/1 cm thick. Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about 1/4 inch/0.5 cm thick. Sprinkle the dough with the granulated sugar and pecans and press again to flatten. Bake the cookies until brown, about 10 minutes. Cool them on the baking sheet before serving.
Makes eighteen cookies. Copyright c 1996 Pacific Harbor Publishing, L.L.C., All Rights Reserved -----
How To make Chocolate Pecan Shortbread's Videos
Simply Delicious Chocolate Pecan Shortbread Freezer Cookies
We still have one last cookie recipe this holiday season for Scraping the Bowl 2021.
Freezer cookies are perfect for the holidays. Make the dough ahead of time, slice a few off, and then you have fresh cookies whenever you need for friends, family or just yourself. These chocolate and pecan shortbread cookies are simple but no less delicious.
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Ingredients:
1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
¼ sunflower oil
⅓ cup brown sugar
⅓ cup white sugar
1 egg
2 teaspoons pure vanilla extract
¾ cup chopped dark chocolate
¾ cup finely chopped pecans
Directions:
Use the paddle attachment of a stand mixer to cream together butter, oil and sugars on medium-high speed until fluffy. Add egg and vanilla and beat until just evenly combined.
In a separate bowl, combine flour baking powder and salt. Add to the butter sugar mixture, and beat on the slowest speed until just combined. Add the chocolate and pecans and mix on low to combine.
Cover the dough and chill for 30 minutes. Remove the dough from the bowl and shape into two logs about 7 inches long and about 2 inches round. Wrap well and freeze the dough until solid. When you are ready to bake, jus slice off what you need, about ¼ inch thick, and bake at 375F for 10-14 minutes. These are surprisingly rich and flavorful.
5 minute vegan chocolate pecan shortbread cookie
Here's a fast and easy way to make a delicious cookie without baking. Reminiscent of Pepperidge Farm Geneva cookies but healthier, better and gluten-free and vegan!
Tasty Pecan Shortbread
Making the best rated shortbread recipe from the food network. We're not normally big shortbread fans but this turned our really delicious and tasty. This is a really easy recipe, if you like shortbread, try it out! #shortbread #bestrecipe #recipeideas
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Gooey Pecan Pie Bars Recipe
A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!
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Pecan Shortbread Cookie Bars
Pecan Shortbread Cookies are shortbread bars with toasted pecans - bake them soft or crunchy to your liking!
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1 ½ cups (245g) chopped pecans
1 cup (227g) unsalted butter, softened
⅔ cup (134g) granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon (8 g) cornstarch
2 cups (248g) all-purpose flour
Instructions
Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
Place pecans in a small frying pan and heat over medium low heat, stirring often, until toasted, about 3-5 minutes. Don’t walk away or they’ll burn – as soon as you smell them they’re done. Remove from pan to a plate to cool completely.
Cream butter and sugar in a large bowl with an electric mixer. Mix in vanilla, salt, then cornstarch. Slowly mix in flour until combined, then stir in toasted pecans.
Press dough into a thin layer in prepared pan. Bake for 25-30 minutes for soft-baked or up to 35 minutes for crunchy.
Cool completely before slicing into bars. Store in an airtight container for up to 4 days or freeze for up to 3 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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