Set aside for at least 30 minutes for the chocolate to firm. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened. While the chocolate is still warm, sprinkle on the pecans. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.ĭrag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. Set aside to cool on the pans.įor the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. In a stand mixer with a paddle attachment, cream the butter until nice and smooth. In a separate bowl, combine flour and salt, then add mixed flour and salt to the creamy butter-sugar mixture. Add cup finely ground pecans and beat to combine. In a large mixing bowl, beat butter, sugar until creamy. Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Preheat oven to 325F and spray a 9x13 dish with nonstick cooking spray then place parchment paper in the dish so the edges overhand the dish (this will make removing the cookies after baking really easy). How to make pecan shortbread cookie dough. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together. In a separate bowl, sift together the flour and salt. Cut into shapes with cookie cutters and place on the prepared baking sheets. Line 2 baking sheets with parchment paper. Preheat the oven to 325 degrees F (165 degrees C). Chill in the refrigerator for 30 minutes. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. Press into a disk shape and wrap in wax paper. Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don’t whip a lot of air into it. Arrange two racks evenly spaced in the oven. Allow the chocolate to dry well before stacking and freezing.Preheat the oven to 350 degrees F. Place each dipped cookie onto a parchment sheet. Melt a good quality chocolate and dip 1/2 of cookie in melted chocolate. Bake in 350 degree oeven for 10-12 minutes, or until lightly browned. Roll out the dough and cut with cookie cutters into desired shape. Simple flavors and traditional technique are what make these dipped shortbread. MilkĪdd to above and mix until all is incorporated: 6 cups AP FlourĬhill the dough 30 minutes before using. Smooth and rich dark chocolate encases a delicately flavored orange shortbread. Cream: 3 cups Butter, room temperature 1-1/2 cups Brown Sugar 1/4 cup Sugar I used a simple round cutter because I will have many other cookies with holiday shapes. You can use any cookie cutter you’d like. To start my Holiday Cookie Madness, I’m beginning with Chocolate Dipped Shortbread Cookies. To freeze, make sure you use containers or freezer bags that are well-sealed. Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. I do also love being able to pull a variety of cookies out of the freezer when unexpected company drops by. I’ll start making a variety of cookies now, a little at a time, freezing them to make gift boxes later. The great thing about cookies is that they freeze very well and thaw very quickly. It’s time to begin making cookies to share with your holiday guests and family.
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