Martha Stewart Pecan Shortbread Cookies

Shortbread Cookies Recipe Martha Stewart

WEBMay 5, 2020 · Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll …

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1. Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
2. Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
3. Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

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Pecan Shortbread Cookies Once Upon a Chef

WEBApr 8, 2020 · In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, vanilla, and salt until …

1. Preheat the oven to 350°F and set an oven rack in the middle position.
2. Place the pecans on a baking sheet and toast for around five minutes, until fragrant. Cool on the baking sheet. (The nuts can be toasted and stored at room temperature.)
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, vanilla, and salt until smooth and lightened a bit, two to three minutes. Scrape the bowl with a spatula. Add the flour and mix on low just until fully combined. Add the pecans and mix until evenly combined.
4. Turn the dough onto a clean countertop lightly dusted with flour. Dust the dough with a little flour. Shape and roll into a squared log between 1-1/2 to 2 inches wide and 1-1/2 to 2 inches high, dusting with more flour as necessary. Wrap the dough in plastic wrap or parchment paper and chill for at least one hour or overnight, until the dough has gotten very firm.

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Easy Maple Pecan Shortbread Cookies (Pecan Sandies)

WEBJul 9, 2022 · BAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper. When the …

1. DOUGH: In the bowl of a stand mixer, beat the butter for 1 minute. Then add the powdered sugar and cream them together, for another minute. Add the maple and vanilla extracts and combine. Then add the ground cinnamon and flour until the flour is mostly mixed in. The dough will be shaggy and that’s okay. Add the chopped pecans with the mixer on the stir setting until evenly dispersed. Expect the dough to be quite thick!
2. ROLL: Flour a clean work surface, I like to do this on a silicone mat placed on the counter. Dump out the dough and pull it together into a disc without working it too much, sprinkling with a little bit of flour if it’s sticking. Divide the dough into two equal pieces then roll each piece into a 10-inch log that is about 2 inches in diameter. In a bowl, combine the coarse sugar and chopped pecans. Spread the sugar and pecan mixture over your clean work surface and roll the logs in the mixture until both logs are coated. Wrap each individual log in plastic wrap and refrigerate for at least 1 hour or longer. It's easier to slice the dough if it's chilled. You can make this up to 4 days in advance and refrigerate. Don't discard pecan sugar mixture; you can sprinkle a pinch on each cookie before baking, if desired.
3. BAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper. When the oven has reached 350ºF, remove one log from the refrigerator and cut the log into 14 equal pieces using a sharp knife. Place the cookies on the lined baking sheet, about 1 ½ inches apart. You can sprinkle the cookies with the remaining pecan sugar mixture if you’d like. Bake for roughly 14 - 17 minutes or until golden around the edges. Allow the cookies to rest on the cookie sheet for 5 minutes before moving to a cooling rack.

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