How To make Chocolate Pecan Shortbread
1 1/2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/2 c Confectioners' (icing) sugar
1 c Unsalted butter
1/2 ts Vanilla extract
1 c Granulated sugar
1/2 c Ground pecans
These are my favorite cookies. I came up with the recipe when my sister, who can't eat eggs, asked for (begged for) a chocolate cookie without eggs. Flattening the cookies turns them nice and crispy and you can make them even crunchier by topping them with crystallized sugar rather than the granulated. Preheat the oven to 350 degrees. Grease a baking sheet well. Place the flour, cocoa, and confectioners' sugar in a food processor. Turn the machine on and slowly add the butter, 2 tablespoons/30 g/1 ounce at a time. Add the vanilla and process until the dough forms a ball on top of the blades. In the palms of your hands, roll the dough into circles about 1/2 inch/1 cm thick. Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about 1/4 inch/0.5 cm thick. Sprinkle the dough with the granulated sugar and pecans and press again to flatten. Bake the cookies until brown, about 10 minutes. Cool them on the baking sheet before serving.
Makes eighteen cookies. Copyright c 1996 Pacific Harbor Publishing, L.L.C., All Rights Reserved -----
How To make Chocolate Pecan Shortbread's Videos
Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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Shortbread Pecan Cookie (EP# 148)
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Delicious and Easy Shortbread Cookies Recipe (Honey Pecan Shortbread Bars)
This sweet recipe will have you feeling all the fall vibes. Made with natural ingredients and sweetened with 100% pure honey, these honey pecan shortbread bars are truly one-of-a-kind. Trust us, this is one recipe you’ll want to include in your fall baking rotation.
Ingredients:
- 1/2 cup butter
- 1/2 cup Nature Nate’s pure honey
- 1 cup pecans, plus 16 pecan halves
- 1/2 cup all-purpose flour
- 1/2 tsp salt
Directions:
Preheat oven to 300 degrees. Lightly grease and flour an 8×8-inch baking dish. Combine butter, honey, and 1 cup pecans in a food processor. Process until very smooth. Add flour and salt. Pulse several times until well-combined.
Spoon the batter into the baking dish, and spread it evenly with a spatula. Place remaining pecan halves over the surface in four rows of four. Bake for 25 minutes. Remove from oven, and allow to cool completely. Cut into 16 pieces.
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Honey Pumpkin Cheesecake Bars -
Honey Pumpkin Coffee Cake -
Hot Chocolate Cookies -
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Pecan Shortbread Cookies Recipe + How To Make Natural Icing With Raspberries.
All you need is 4-ingredients to make my healthy pecan shortbread cookies. I make the natural icing (i.e dye-free icing) for these cookies using just raspberries and other fruits. Yep! So easy. Watch to the end of the video to see how I do that.
To make these shortbreads, all you need is:
60g pecans, ground
90g unsalted butter softened and cubed
125g wholemeal spelt flour (or plain flour)
3 tbsp maple syrup (plus a little extra for baking)
And to make them:
Step 1
In a food processor, blend pecans until they form a slightly textured meal.
Step 2
Then add the remaining ingredients in and pulse until the dough comes together in a ball. Roll out the dough between two sheets of parchment paper, about 1/2cm thick should do it. Then let it cool in the fridge 20 minutes or so.
Step 3
Preheat your oven to 180. Use a bunny-shaped cookie cutter (or shape of your choice), to cut your bunnies from the dough. Place on a lined oven tray and bake for 10 minutes. Remove from oven and brush with a little extra maple syrup. Return to the oven for approximately 10 minutes or until they are golden. Check from 5 minutes onwards, as they quickly brown.
How to make the icing:
Watch from 15mins onwards. Seriously, so easy!
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Pecan Shortbread Cookie Bars
Pecan Shortbread Cookies are shortbread bars with toasted pecans - bake them soft or crunchy to your liking!
PRINTABLE RECIPE:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
1 ½ cups (245g) chopped pecans
1 cup (227g) unsalted butter, softened
⅔ cup (134g) granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon (8 g) cornstarch
2 cups (248g) all-purpose flour
Instructions
Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
Place pecans in a small frying pan and heat over medium low heat, stirring often, until toasted, about 3-5 minutes. Don’t walk away or they’ll burn – as soon as you smell them they’re done. Remove from pan to a plate to cool completely.
Cream butter and sugar in a large bowl with an electric mixer. Mix in vanilla, salt, then cornstarch. Slowly mix in flour until combined, then stir in toasted pecans.
Press dough into a thin layer in prepared pan. Bake for 25-30 minutes for soft-baked or up to 35 minutes for crunchy.
Cool completely before slicing into bars. Store in an airtight container for up to 4 days or freeze for up to 3 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Pecan Shortbread Cookie
Pecan Shortbread Cookie ~ An easy fool-proof recipe that you can pull off in your food processor.