Wednesday, August 18, 2010

Vote for my post on Mom Blog Network

Pecan Shortbread

Pecan Shortbread
These cookies are delicious, especially if you love buttery shortbread and pecans. The cookie was surprisingly chewy (I'm not complaining!) and it's amazing how a tiny amount of nutmeg can have such a big effect; these cookies are mainly pecan flavored but you do get a kick of nutmeg with each bite.
Pecan Shortbread
Pecan Shortbread
Source: Carole Bloom's The Essential Baker
Makes approximately 24 cookies

10 Tbsp unsalted butter, softened
1/2 cup granulated sugar
2 Tbsp light brown sugar
1 cup pecans, coarsely chopped
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/8 tsp nutmeg

Line an baking sheet with parchment paper.

In a large bowl, beat the butter until it is light and fluffy, about 2 minutes. Add the sugars and beat together until thoroughly blended, about 2 minutes. Add the pecans and vanilla and blend thoroughly.

In a separate bowl sift together the flour, salt, and nutmeg. Add to the butter mixture in 3 stages, blending well after each addition. (The mixture will be crumbly)

Transfer dough to the baking sheet and, using your fingertips, press the dough evenly onto the sheet (about 1/2" thick). Use a sharp knife to cut the dough into 2x2 squares (don't pull apart!). Use a fork to pierce each piece on the diagonal. Place sheet in refrigerator and chill for at least 2 hours.

Preheat the oven to 300 degrees, F. Remove the baking sheet from the refrigerator and pull pieces apart from one another leaving 1" between pieces.

Bake for 20-25 minutes or until the cookies are set and very lightly colored. Remove from oven and cool completely on a rack.

Pecan Shortbread