Cherry Pecan Sliced Shortbread Recipes

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CHERRY PECAN SHORTBREAD ROUNDS



Cherry Pecan Shortbread Rounds image

An easy slice and bake cookie for the busy holiday season.

Provided by Ellen Folkman and Family Around the Table

Categories     Desserts and Sweets

Time 2h35m

Number Of Ingredients 8

2 cups flour
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 teaspoons pure vanilla extract, I used Adams Best Vanilla Extract
1 (10 ounce) jar maraschino cherries, drained well and chopped, reserve cherry juice for another use.
(Blot chopped cherries with paper towels to remove excess moisture)
2/3 cup finely chopped pecans, I used pecans from Millican Pecan Company

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.

PECAN SHORTBREAD



Pecan Shortbread image

This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 7

1 1/2 cups/340 grams salted butter, cut into ½-inch cubes
3/4 cup/160 grams granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom
3 1/2 cups/448 grams all-purpose flour
1 1/2 cups/179 grams toasted, chopped pecans
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
  • Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
  • Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.

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