Cherry Pecan Shortbread Rounds Recipes

CHERRY PECAN SHORTBREAD ROUNDS

Steps:

• In a small bowl, combine flour and salt, set aside.
• Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, add in vanilla.
• Add flour mixture and combine until it starts forming large clumps.
• Mix in pecans and maraschino cherries. Before removing from bowl, press dough together well so it's no longer crumbly.
• On a piece of plastic wrap, form dough into the log and press it well. The log should be about 2 inches thick.
• Wrap it in the plastic wrap and chill in the fridge for at least 2 hours.
• Preheat the oven to 325 F and line baking sheet with parchment paper or a silicone baking mat. Cut the log into 1/4-inch thick slices. If the slices crumble, press it back together with your hands. Place them onto baking sheet at least 1-inch apart.
• Bake the cookies 15 - 18 minutes, until they just start to turn golden brown on top and around the edges.
• Let them cool for 3 minutes on a baking sheet before transferring them to a rack to cool completely.

CHERRY PECAN SHORTBREAD ROUNDS

Steps:

• Line baking sheet with parchment paper.
• Whisk together flour and cornstarch. Set aside.
• In a large bowl, using an electric mixer on medium speed, beat butter, icing sugar and lemon zest until light and creamy, about 3 minutes. On low speed, gradually add flour mixture, beating until blended. Stir in candied fruit and pecans. Knead to form a smooth dough. Divide dough into halves. Shape each into a roll 10 inches (25 cm) long. Wrap and chill until firm, 3 hours or overnight.
• Preheat oven to 300° F (150° C). Cut rolls into 1/4 -inch (5 mm) slices and place about 1 inch (2.5 cm) apart on prepared baking sheet.
• Bake 18 to 22 minutes or until lightly browned around edges. Cool 5 minutes on sheet then transfer to rack and cool completely.

PECAN CHERRY BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.