Gooey Chocolate Pecan Shortbread Recipes
PECAN SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
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4.2/5 (8)Category Cookies, DessertServings 4Total Time 32 mins
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4.2/5 (8)Category Cookies, DessertServings 4Total Time 32 mins
- With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in vanilla extract and cocoa powder.
- Add flour, baking powder and salt. Mix until it forms a dough. Add in pecans and mix until combined.
- Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!)
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