How To make Pecan Lemon Shortbread Hearts

Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe

Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::

These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!

You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour

Cool completely. Serve. Enjoy!

:: HELPFUL HINTS ::

* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.

* Bake thinner or smaller cookies for 8-10 minutes.

* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.

* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.

:: MORE SUGAR COOKIE RECIPES ::

* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!


* Cut Out Shortbread Cookies | Only 5 Ingredients!


* Soft Chocolate Sugar Cookies


* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!


Happy baking!
Thanks for watching!

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.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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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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Thumbprint Cookies Recipe

Rich, buttery, and sweet, these Thumbprint Cookies are a classic cookie recipe that comes together with a few simple ingredients. These soft and chewy cookies are perfect for any occasion, especially for your next holiday party or cookie exchange. These cookies will melt in your mouth. These classic thumbprint cookies are the perfect cookie for a wonderful edible gift during the holidays and to have on hand for guests.

RECIPE:

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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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Chocolate Dipped Shortbread Cookies // Martha Stewart, Barefoot Contessa, Bon Appetit

Thanks for watching! As always, you can find the recipe on my website, or through the original authors linked below. I hope you make these Dipped Shortbread Cookies.

Martha Stewart’s Shortbread Cookies:

Ina Garten’s Shortbread Cookies:

Bon Appetit’s Lemon Shortbread Cookies:


Please like, subscribe, and comment below what you’d like to see me make next. I’d love to make some of your favorite recipes.


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