Butter Pecan Shortbread Recipe

Buttery Keto Shortbread Cookies With Pecans

WebNov 11, 2020 · Roll the log up in the parchment paper and freeze for 30 minutes. Preheat the oven to 350 degrees and line a baking sheet with …

Rating: 4.6/5(224)
1. In a small bowl combine all the dry ingredients using a fork. Set aside.
2. In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
3. Add the egg and combine. Add the rest of the dry mixture and mix one last time.
4. In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.

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Butter Pecan Shortbread • The View from Great Island

WebMay 19, 2021 · Instructions. Preheat the oven to 350F. Lightly spray a 9×9 square baking dish. I like to line mine with parchment paper so I can …

Rating: 3.6/5(363)
1. Set the oven to 350F
2. Lightly spray a 9x9 square baking dish. I like to line mine with parchment paper so I can easily lift the shortbread out for slicing, but this is optional.
3. Whisk the melted butter with the sugar and molasses in a large mixing bowl. Make sure to work out any lumps in the sugar.
4. Blend in the extracts, and then stir in the flour, cornstarch, and salt. Stir just until the dough starts to come together.

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Pecan Shortbread Recipe Sally's Baking Addiction

WebDec 11, 2019 · In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated …

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. Add the flour, cinnamon, and salt, then beat on low speed until combined. Beat in the chopped pecans. The cookie dough may look like it won’t come together, but keep beating– I promise, it will! The cookie dough will be thick.
2. Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3-4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight– the colder the dough, the thicker the cookies.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. You can actually roll the logs before or after chilling them. Mix the coarse sugar and chopped pecans together on a large plate. One at a time, roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.

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