How To make Pecan Lemon Shortbread Hearts

Add these Cookies to your Holiday Box!! Pecan Linzer Shortbread Cookies

Print the recipe here:

Ingredients
​3/4 pound unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup confectioner's sugar
1/2 teaspoon salt
​2 teaspoons pure vanilla extract
3 cups (500grams) all purpose flour
Optional:
1 and 1/2 cups (150g) ground pecans, hazelnuts, almonds, or walnuts
Filling options:

raspberry jam
apricot jam
nutella
ganache
preserves
lemon curd
Instructions
Line 3-4 baking trays with parchment paper.​
Combine the butter, salt, both sugars, and vanilla extract in the bowl of a table top mixer fitted with the paddle attachment. This can also be done with a hand blender and a large mixing bowl.
​Beat beginning on low speed until all of the sugar is incorporated. Increase the speed to high and beat until creamy. Scrape down the sides of the bowl at least once in between mixing so everything is evenly incorporated.
​Reserve a cup of the flour and combine with the ground nuts if using. Toss to coat them.
Add the flour in 2-3 batches mixing on low speed. Beat until a dough begins to form. Some crumbled dough may remain at the bottom of the bowl. This will all come together when the dough is formed into a ball on the counter. Add the nuts and beat until incorporated.
​Transfer the dough to a lightly floured work surface.
​Roll the dough out to a quarter inch in thickness for thinner cookies or up to half an inch for more hearty cookies. Thinner cookies are ideal when making linzer (sandwich style) cookies.
​Cut the cookies out using your favorite cutter. Keep a bowl with some flour nearby incase the cookie cutter becomes sticky.
​Place the cookies onto baking sheets lined with parchment paper leaving some room in between for baking.
​Combine all the leftover dough together and roll out again.
Cut the cookies out and place on the prepared baking trays. Cut out the center with a smaller cookies cutter. Place the small cookies in between the larger cookies or incorporate it back into the dough.
​Chill the cookies in the freezer or refrigerator 15 -30 minutes so that they can retain their beautiful shape while baking.
Preheat the oven to 350 °F, 180 °C.
​Bake the cookies 20-25 minutes or until they are golden around the edges.
​If baking more than one tray at a time, rotate the trays halfway through baking to ensure that both trays bake evenly. Do this by switching the bottom tray to the top and vice versa.
Cool completely.
​Spread your favorite filling (jam, curd, chocolate, buttercream) over the top of the flat side (bottom) of cookie.
Dust the cookies with the cut out center with powdered sugar.
​Place the cut out cookie over the filling.
Enjoy! Kali Orexi!
Notes
Make Ahead Instructions: The cookies keep well in the freezer (unbaked) for 2 months. Chill them on the baking trays after they have been cut out. Once they are frozen, transfer them to freezer-safe bags or containers. There's no need to thaw them.

Place the frozen cookies onto parchment lined baking trays and bake in a preheated 350 °F oven until golden around the borders. About 2 minutes.

Storage Instructions: The baked cookies will keep fresh in an airtight container at room temperature for 2 weeks. Once they have been filled with the jam, they will taste best during the first 3 days. After that they start to become soft.


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Buttery Shortbread| Dipped in Chocolate and Sprinkled with Pecans (THE BEST)

I love shortbread! I have fond memories when my mum baked a batch, the sweet aroma that traveled through the house and of course the buttery taste and crumbly texture of the shortbread always pleased my brother and me.

If you're looking for something easy but very pleasing to make then I recommend you make these! They need few ingredients and if your craving something sweet then these hit the spot.

Ingredients:
125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour
Few drops of milk to bind mixture together
100g chocolate
Large handful of pecans
Equipment: Mixing bowl, wooden spoon, electric hand whisk, rolling pin, pastry cutter, 2x cooling racks, large plate.
Method
1. Heat the oven to 180°C/160°C Fan/375°F/Gas 5.
2. Beat the butter and the sugar together until smooth. You can use an electric whisk or a wooden spoon.
3. Stir in the flour to get a smooth but firm ball. Sprinkle some flour on your rolling pin and work surface. Gently roll out until the paste is 1cm/½in thick.
4. Cut into the shapes of your choice and place onto a baking tray.
5. If it is a hot day chill in the fridge for 10 minutes so they keep their shape.
6. Bake in the oven for 15 minutes, or until pale golden-brown. Set aside to cool on a wire rack. (I said 12 minutes in the video but it took a few more minutes until they reached perfection).
7. Whilst they are cooking put a little bit of water in a saucepan and bring to just under a boil. Place a glass bowl over the pan (make sure it fits). Break up your chocolate and place in the glass bowl over the saucepan. If the water gets too hot turn down the heat. Once the chocolate has melted turn off the heat and leave to cool slightly.
8. Crush your pecans.
9. Place a cooling rack over a plate.
10. Once the shortbread has cooled dip each biscuit half way into the chocolate then dip into the crushed pecans.
11. Place the shortbread on the wire rack which is over a plate to catch the drips. Try to resist the temptation (I had to eat one, I could not resist!) of eating them and leave them too cool until the chocolate has set.
12. EAT and ENJOY.
TIPS:
- If your shortbread dough is too sticky add some more plain flour, if it is too dry add some milk.
• Remember to sprinkle some flour on your rolling pin and work surface before rolling out to prevent the dough from sticking.
• To change the flavour you could add the grated rind of 1 lemon and use lemon juice instead of milk to bind the ingredients together.
• You could decorate by dipping each biscuit into some icing sugar (mixed with water until dropping consistency) and sprinkle with some hundreds and thousands.
• You could change the type of nut you dip into e.g walnuts.
• You could use white or dark chocolate instead of milk to dip the biscuits in.
• You could leave the biscuits plain and sprinkle a tad of caster sugar over the top.
The possibilities are endless!

My Favourite Butter Cookie Recipe

My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!

FULL RECIPE:

FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.

Ingredients:
this recipe yields about 20-22 cookies

113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch

Piping tip: 1M

Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.

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3-Ingredient Buttery Shortbread Cookies ???? Melt in Your Mouth Cookies

Melt in Your Mouth Shortbread Cookies Recipe With Only 3 Ingredients. These Butter Cookies are the BEST and so EASY to make.

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How to Make Lemon Shortbread Cookies | MyRecipes

Get the Recipe Here:


Nutritional Information
Calories: 74 (58% from fat)
Fat: 4.8g (sat 1.7g,mono 2g,poly 0.8g)
Protein: 0.6g
Carbohydrate: 7.5g
Fiber: 0.2g
Cholesterol: 6mg
Iron: 0.3mg
Sodium: 42mg
Calcium: 2mg

This Cooking Light recipe reduces the fat and calories without sacrificing the taste of these mouth-watering cookies.

GLAZED LEMON COOKIE RECIPE | Lemon Cookies with a Lemon Glaze | Limonini Piškoti

Episode 21: Lemon Glazed 'HEART' Cookies are the Spotlight In today’s episode. Michelle LOVES Hearts. There is no question — that these ‘Lemon Heart cookies’ were her favourite childhood treat. In this episode she reminisces about her younger days when she would be standing on a chair in her mother’s kitchen ❤️ You can see the sparkle in her eyes and feel the joy that fills her heart while she takes us on a journey to make these special lemon heart cookies for her family.

Ingredients
3 egg yolks
1/2 cup + 1 Tbsp sugar (120g)
1 package of vanilla sugar
Zest from 1 lemon
2 cups of ground almonds (adding up to another 1/2 cup if required) (200-250g)

Glaze: 3/4 cup icing sugar + 2 Tbsp’s lemon juice

Roll out dough to 1/2” in thickness
Bake in a 350 degree oven for about 10 min

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