Friday, December 11, 2009

JOY OF BAKING’S PECAN SHORTBREADS

pecan shortbread paper box
This is a delicious recipe – not too sweet, delicately butter-tender and crunchy at the same time. The brown sugar and pecans impart a sweet, caramel flavor to the cookie. I thought of drizzling caramel and chocolate over the tops, but decided against it, as I may use these as a base for a cheesecake crust.
pecan shortbread paper box (3)

If you make these, be sure to space them at least 1” apart, preferably 2”, because they do spread a little. Joy of Baking says this recipe yields about 36 cookies, but I got 33, using 2-1/2” cutters. The finished cookie measured 2-3/4”, and I baked them about 17 minutes. Next time, though, I’ll only bake them 15 minutes.
pecan shortbread paper box (4)


Joy of Baking’s Pecan Shortbreads
Source: Joy of Baking
Rating: 9 out of 10 PRINTABLE RECIPE

INGREDIENTS:
1 cup unsalted butter, room temperature
2/3 cup light brown sugar
1 tsp. pure vanilla extract
2 cups unbleached all-purpose flour
1/4 tsp. fine sea salt
1 cup pecans, toasted and coarsely chopped

In bowl of stand mixer, cream butter and sugar till light and fluffy (2-3 minutes), or beat with a hand mixer. Beat in vanilla; scrape sides of bowl; add flour and salt, and stir till barely incorporated, then stir in nuts.

Divide dough in half; wrap each half in plastic wrap; refrigerate until firm (at least 1 hour).

Heat oven to 350F (325F for dark or coated pans). Place rack in center of oven. Line two baking sheets with parchment paper; set aside.

Remove 1/2 of dough from fridge and roll into 1/4” thick circle on lightly floured board. Cut out desired shapes with lightly floured cookie cutters. Place cookies on prepared baking sheets; refrigerate 10 minutes to firm up dough. Roll and cut out remaining cookies.

Bake 13-15 minutes, or till shortbreads are golden brown. Transfer cookies to wire rack to cool. Store at room temperature for about 1 week, or freeze. Yield: 33-36 cookies, depending on size.

12 comments:

Sam Hoffer / My Carolina Kitchen said...

You said the magic words for me: "not too sweet." Now I know I'll love these. I really like the star pattern also.
Sam

ann low said...

WOW! Looks so lovely and delicious.

George Gaston said...

Judy, The joy of baking with pecans is my greatest joy, as a southerner. I could put them into just about any recipe... it is kind of like bacon & butter!

There is nothing like a good buttery shortbread to satisfy a "sweet tooth" and this recipes is a definite keeper. Many thanks..

Lyndas recipe box said...

These look like a perfect cookie to go with a cup of coffee or tea. Thanks, Judy!

Debbie said...

They look absolutely delicious Judy!!! Love to try them...thanks!

Janice said...

mmm pecans are my favourtie nut.

Barbara Bakes said...

What a great shape for the holidays! Sound easy and delicious!

Kerstin said...

Love the brown sugar and pecans in these - yum!

Erica said...

beautiful cookies!!!They sound delicious!

teresa said...

what a delicious christmas cookie!

Heidi said...

Yummy! I wish I had some pecans today so I could make them!

Linda said...

Sounds delicious! I use brown sugar in my shortbread recipe too