Pecan Shortbread Cookies | Truffles and Trends
These Pecan Shortbread Cookies are easy, tender, crispy, buttery, and melt-in-your-mouth. Too addictive!
Full recipe from the blog:
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Enjoy!
shortbread |easy to make recipe 3 ways|classic|chocolate&coffee|pecan shortbread #frommytinykitchen
egg-less recipe
3 basic ingredients, 3 ways
really easy to make
the variations are:
classic shortbread
chocolate & coffee shortbread
pecan nut shortbread
for the basic mix:
100g sugar (120mls)
200g butter (200mls)
300g flour (580mls)
1 teaspoon vanilla extract (5mls)
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shortbread, from my tiny kitchen,
Pecan Shortbread Cookies Recipe + How To Make Natural Icing With Raspberries.
All you need is 4-ingredients to make my healthy pecan shortbread cookies. I make the natural icing (i.e dye-free icing) for these cookies using just raspberries and other fruits. Yep! So easy. Watch to the end of the video to see how I do that.
To make these shortbreads, all you need is:
60g pecans, ground
90g unsalted butter softened and cubed
125g wholemeal spelt flour (or plain flour)
3 tbsp maple syrup (plus a little extra for baking)
And to make them:
Step 1
In a food processor, blend pecans until they form a slightly textured meal.
Step 2
Then add the remaining ingredients in and pulse until the dough comes together in a ball. Roll out the dough between two sheets of parchment paper, about 1/2cm thick should do it. Then let it cool in the fridge 20 minutes or so.
Step 3
Preheat your oven to 180. Use a bunny-shaped cookie cutter (or shape of your choice), to cut your bunnies from the dough. Place on a lined oven tray and bake for 10 minutes. Remove from oven and brush with a little extra maple syrup. Return to the oven for approximately 10 minutes or until they are golden. Check from 5 minutes onwards, as they quickly brown.
How to make the icing:
Watch from 15mins onwards. Seriously, so easy!
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Stace x
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.