Roasted Peaches With 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.

PECAN SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
• Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
• Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
• Bake in the preheated oven until edges are golden, 12 to 14 minutes.
• Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

VANILLA-ROASTED PEACHES WITH RASPBERRIES

Steps:

• Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
• Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.

PEACHES & CREAM DESSERT

Steps:

• In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish., In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight.

PECAN SHORTBREAD

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.

TIPSY ROASTED PEACHES

Steps:

• Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm. , Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender. , To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds.

EASY PECAN SHORTBREAD COOKIES

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.

ROASTED MARSHMALLOW PEACHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread peaches into the bottom of a baking dish and top with marshmallows.
• Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

SHORTBREAD PECAN COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.
• Roll dough into 1-inch balls and set on ungreased baking sheets.
• Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

ROASTED PEACHES WITH PECAN SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Butter a 5-by-9-inch loaf pan. Place 8 tablespoons butter, 1/4 cup brown sugar, and the granulated sugar in an electric mixer. Beat until light and creamy, about 4 minutes. Add flour, pecans, salt, and 1/2 teaspoon vanilla; beat for 5 minutes. Transfer dough to prepared pan, and spread evenly. Score dough into four bars, and prick the surface decoratively with a fork.
• Bake until shortbread looks dry, about 1 hour. Transfer pan to a wire rack to cool. Increase oven temperature to 375 degrees.
• Meanwhile, place remaining 2 tablespoons butter, remaining 1/2 cup brown sugar, and 3 tablespoons water in a 9-by-13-inch glass baking dish. Place in oven until sugar is dissolved, about 6 minutes. Remove from oven; whisk in remaining 1/2 teaspoon vanilla and liqueur. Place peaches in dish, cut side down; bake until tender, about 15 minutes. Cool in pan on a wire rack. Slip off peach skins. Turn shortbread out of pan, cut along the scored lines, and serve with the peaches.