Sunday, March 18, 2012

Pecan Shortbread

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 teaspoon water
1/2 cup chocolate chips
1/2 cup chopped pecans

Preheat the oven to 375 degrees.

Add the flour, salt, and powdered sugar to a bowl and stir with a fork. Add in the vanilla, the butter and the 1 teaspoon of water. Using the fork or yours hands, mix the dough together just until a dough is formed. Add the chopped pecans and mix. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.

Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Tansfer to wire racks and cool until room temperature. 

In the microwave melt the chocolate chips.  I do about 30 second intervals, stirring in between.  Usually it takes 1-1/2 minutes.  Then dip half of the cookie into the chocolate and place on a parchment lined baking sheet.  Put in the fridge for about 30 minutes just so the chocolate can harden.  Enjoy!

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