PECAN DIAMONDS
Make and share this Pecan Diamonds recipe from Food.com.
Provided by BonnieZ
Categories Bar Cookie
Time 1h30m
Yield 48 diamonds, 48 serving(s)
Number Of Ingredients 14
Steps:
- For the crust:.
- Combine flour, baking powder& salt, set aside.
- Cream butter,sugar and shortening until light and fluffy.
- Add egg and vanilla and beat until well combined.
- Add dry ingredients, stirring until dough forms a ball.
- Wrap dough and refrigerate overnight.
- Preheat oven to 375°F Between 2 sheets of waxed paper roll the dough into a 15x10 inch rectangle 1/8 inch thick.
- Remove top sheet of waxed paper and invert onto a 15x10 inch jelly roll pan.
- Remove remaining wax paper and if necessary, patch the dough.
- Prick the dough liberally with a fork to prevent shrinkage during baking, and bake 10 minutes (DO NOT BROWN).
- Cool completely and reduce oven temperature to 350°F.
- For the Filling:.
- In a large saucepan combine butter, honey,and both sugars and bring to a boil over medium heat.
- Stir in nuts and mix thoroughly.
- Stir in cream and mix thoroughly.
- Set cooled partially baked crust into a pan of the same size (this is necessary to prevent burning of the crust while topping caramelizes).
- CAREFULLY spread pecan mixture over partially baked crust (mixture will be extremely hot and can severly burn you).
- Bake 35 minutes in 350F oven.
- Cool completely in pans on wire rack.
- Once cool cut crosswise into 1 1/2 inch stips, then cut diagonally at 2 inch intervals to form diamonds.
- **It is recommended that you do not use dark coated baking pans for this recipe.
- If you must, shorten baking time by at least 10 minutes.
PECAN SHORTBREAD DIAMONDS
"My mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good." The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°., To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans. , Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars.
Nutrition Facts :
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.
PECAN DIAMONDS WITH SHORTBREAD CRUST
I have made this many times to serve on my baking tray for the holidays, and during the year also, they are the treats that always go the quickest! I can tell you, these are sooooo good! They have a delicious chewy topping with a flakey shortbread crust, just make certain to blend the crust ingredients in a processor only to assure a flakey crust. These can be made up to a week in advance, store in an airtight container. You can slice them right out of the pan, just omit using the foil, if you slice them very small, you should get anywhere from between 30-32 diamonds slices. I have even made these using chopped walnuts in place of pecans. Cooking time is for the crust and topping.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 32 diamonds (approx)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
- For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
- Add in cold butter and process until the mixture begins to come together.
- Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
- Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
- Remove and let sit at room temperature while preparing the topping.
- Reduce oven to 325 degrees.
- To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
- Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
- Add in vanilla.
- Pour the hot topping over the warm crust.
- Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
- Cool COMPLETELY in the pan (the topping will harden upon sitting).
- Using the foil overhang, lift out of the pan onto a cutting board.
- Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.
Nutrition Facts : Calories 240, Fat 17, SaturatedFat 5.3, Cholesterol 20.4, Sodium 85.5, Carbohydrate 21.9, Fiber 1.5, Sugar 11.5, Protein 2.1
PECAN DIAMONDS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h30m
Yield 50 small diamonds
Number Of Ingredients 14
Steps:
- To prepare the dough, put the butter, sugar, shortening, egg yolks and vanilla extract in a mixing bowl and beat to blend well.
- Sift the flour, baking powder and salt together and fold this into the butter mixture. Shape into a soft ball. Wrap in plastic wrap and chill overnight.
- Be advised that the pastry in this recipe may crack or fall slightly apart when it is transferred to a baking dish. If it does, it may be patched with the fingers.
- Have ready a rimmed baking dish measuring about 8 by 12 inches. Remove the ball of dough from the refrigerator and let it stand to soften briefly, about 10 to 15 minutes. Shape the dough by hand into a rectangle measuring about 4 by 8 inches.
- Lay out a length of clear plastic wrap on a flat baking sheet and place the dough in the center. Cover with a second length of clear plastic wrap and roll the dough out into a rectangle measuring about 8 by 12 inches. Remove the top layer of plastic wrap. Invert the baking dish over the dough and quickly turn both the baking dish and the dough, letting the dough fall into the dish to cover the bottom of it. If the dough breaks or falls apart, it may be patched with the fingers with bits of dough.
- Meanwhile, preheat the oven to 350 degrees.
- Prick the dough all over with the tines of a fork.
- Bake the dough for 10 minutes. Let it cool while you prepare the filling. Let the heat in the oven remain constant at 350 degrees.
- To prepare the filling, combine the butter, honey, granulated sugar and brown sugar in a saucepan and bring to the boil. Cook, stirring, exactly three minutes.
- Remove from the heat and let cool. Fold in the pecans and stir in the cream. Blend well and immediately pour onto the baked crust. Spread evenly over the crust. It is advisable to cover the bottom of the oven with aluminum foil to catch any drippings. Place in the oven and bake 35 minutes. Let cool completely. Run a knife around the outside edge of the candy. It may be unmolded. Cut the candy into diamond shapes.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 11 milligrams, Sugar 5 grams, TransFat 0 grams
PECAN SHORTBREAD BARS
These crumbly cookies are studded with crunchy pecans.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 18
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
- In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate.
- Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes.
- Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). Remove from foil; cool bars completely on a rack before serving.
MAPLE PECAN SHORTBREAD SQUARES
These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.
Provided by Tracey Lafave Kessler
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g
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