Cocoa Nibby Pecan Shortbread Cookies
Full Recipe on Vanilla And Bean:
A cherished and easy shortbread cookie, these Cocoa Nib Pecan Shortbread Cookies make a generous homemade gift or a festive treat to welcome guests. Make ahead easy and a long storage life make these cookies SO convenient. This recipe is vegetarian, but easily egg free or vegan.
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Pecan Shortbread Cookies
Hey there and thanks for stopping by!! Thanks for joining us for the Pecan Shortbread Cookie video. If you like the video be sure to click the link ( to subscribe so that you wont miss out on the upcoming exciting content.
These are sure to be a hit for any occasion. They are perfect for anything from a Christmas potluck, to a Thursday afternoon snack. Be sure to not miss out!
Simple Recipe
Amount Ingredients
8oz Butter, Room Temp (salted)
1/2 Cup Brown Sugar (Light)
1/4 Cup Sugar, Granulated
1 teaspoon Vanilla Extract
1 Ea Large Egg (Room Temp)
2 1/2 Cups All Purpose Flour
3 oz Chopped Pecans
Procedure
Place Butter, Sugar and Brown Sugar in a large bowl, beat on medium-low until light and fluffy.
Add Vanilla & Egg, mixing only until combined.
Fold Flour and Pecans on using a rubber spatula, being sure to rake the sides well.
Divide the dough in half, and roll each half into an 8 inch log.
Wrap each log of dough tight on plastic wrap, twisting the ends, like you see premade cookie dough at the store.
Place in the refrigerator for at least 2 hours, or until your ready.
Pre-heat oven to 350° and line 2 baking trays.
Remove plastic wrap and cut into 1/2 thick wheels.
Place wheels on trays at least 1 apart, and bake 17-20 minutes.
Let cookies cool completely and the remove from tray...if you can wait that long.
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Butter Pecan Cookies
These butter pecan cookies are to die for! To bring out the nutty flavor of the pecans I toasted them lightly in a brown butter I made myself, and they turned out amazing. That brown butter really adds a depth of flavor to the cookies.
This recipe makes 12 cookies. The dough can be made in advance and stored in the refrigerator. The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen. Thank you for watching and I hope you enjoy this recipe as much as I do!
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Ingredients
1/2 c Unsalted Butter or 1 stick
1/3 c Brown Sugar
1/3 c Sugar
1 Egg
1/2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1-1/4 c Allpurpose Flour
1 c Chopped Pecans
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Gooey Pecan Pie Bars Recipe
A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!
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Pecan Shortbread Cookies | Truffles and Trends
These Pecan Shortbread Cookies are easy, tender, crispy, buttery, and melt-in-your-mouth. Too addictive!
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Enjoy!
My Scottish Grandma's Famous Shortbread Recipe + Why I Flew to Florida for it!
Every year for Xmas my grandma made Scottish style shortbread cookies. This is my attempt at replicating them. I hope she likes them, let me know what you think in the comments!
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SCOTTISH SHORTBREAD RECIPE
320g or 2 -2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
110g or 1/2 CUP SUGAR
220g or 2 STICKS COLD BUTTER(16 TBSP) (cut into small cubes or grated on box grater)
3g SALT or 1/2 tsp
1. Combine flour, rice flour, butter, sugar, and salt in bowl of stand mixer or in medium mixing bowl
2. Mix on low speed for 3-4 minutes or until butter and flour are pebble like
3. Mix on medium speed for 10 more minutes or about 15 minutes in total or until dough is formed and is clearing the bowl as shown in video.
4. Once mixed, move dough over to half sheet pan lined with parchment paper
5. Press shortbread dough into a rough 9x7 or 20x17cm rectangle (roughly)
6. If you'd like perfect rectangles, perforate as shown in video, then score with fork
7. Bake at 275F or 135C for 45 mins to 75 mins depending on how crunchy you'd like.
45 mins will be soft and light, 75 mins will be crunchy and golden.
8. Take out and let cool 10 mins.
9 Cut along perforations while still hot...serve
CHOCOLATE CHIP SHORTBREAD VARIATION
320g or 2-2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
55g or 1/4C. SUGAR
55g 0r 1/4C. BROWN SUGAR
3g or 3/4tsp VANILLA EXTRACT
220g or 2 STICKS (16 TBPS) COLD BUTTER (cut into small cubes or grated on box grater)
3g or 1/2 tsp SALT
115g or 4 OZ 70% CACAO CHOCOLATE
Follow recipe as before, add chopped chocolate after dough is clearing bowl.
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