PECAN-TOFFEE SHORTBREAD
Yield: approximately 3 dozen cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter at medium speed with an electric mixer until creamy. In a medium bowl, combine flour, confectioners' sugar, and cornstarch. Add flour mixture, cream, vanilla, and pecans to butter, beating until well combined. Cover dough with plastic wrap, and refrigerate 2 hours. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside. On a lightly floured surface, roll dough to ¼ inch thick. Using a 2-inch square cutter, cut out dough, rerolling scraps twice. Place on prepared pans, spacing 1 inch apart. Bake until lightly browned, 12 to 14 minutes. Let cool on pans 5 minutes. Remove from pans, and let cool completely on wire racks. (Set pans aside, and let cool.) Dip half of each cookie in melted chocolate, and return to prepared pans. Sprinkle with toffee bits. Let stand until chocolate is set, approximately 1 hour. Store in an airtight container up to 5 days.
PECAN TOFFEE SHORTBREAD
Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.
Provided by Noo8820
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
- Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
- Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
- Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
- For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.
Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6
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.
TOFFEE PECAN BARS
Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.
Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
EASY PECAN SHORTBREAD COOKIES
Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 84
Number Of Ingredients 5
Steps:
- To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
- In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
- Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
- Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg
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