Pecan Shortbread Cookies From Scratch

Pecan Shortbread Recipe Sally's Baking Addiction

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

Rating: 4.5/5(38)
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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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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Pecan Shortbread Cookies Julia's Album

WEBDec 16, 2013 · How to make pecan shortbread cookie dough: In a large mixing bowl, beat butter, sugar until creamy. Add vanilla and continue …

1. Toast pecans at 350 degrees Fahrenheit for 5 minutes. Watch carefully to make sure they don’t burn – they burn easily. Cool them off completely.
2. In a large mixing bowl, beat butter, sugar until creamy. Add vanilla and continue beating.
3. Shape dough into 4 logs of different thickness (to make cookies of different radius – large and small).
4. Preheat oven to 325 Fahrenheit.

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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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