Thursday, January 7, 2016

Pecan Shortbread




40 Pecan halves
1/2 cup pecans
1/2 cup butter
1/4 cup+ 2 tbs granulated sugar
1/4 cup brown sugar
1tsp vanilla
1/2 tsp salt
1-1/4 cup flour
1 egg white


Preheat oven 350
Spread 1/2 cup of the pecans on a baking sheet and bake for 6 minutes.
After the pecans have cooled completely,put them in a blender and 
process them until they resemble a coarse meal. 
In a mixing bowl, combine the butter, and sugars. Beat well.
Stir in vanilla. 
Add salt and flour. Only mix until incorparated.
Divde the dough into 2 equal sections.Set one section aside.
Between 2 sheets of waxpaper, roll out the dough to about 1/4" thickness.
Repeat above step with the other half.
Place on baking sheet and refrigerate for about 30 minutes.You can also
freeze the dough, if you want to save this for a future date.
Using a 2" circle cookie cutter, place cookies on aparchment lined 
cookie sheet. Put in refrigerator for about 15 minutes,
Preheat oven 300.
Brush each cookie with the eggs white and sprinkle with granulated sugar.
Place one pecan half on each cookie
Bake for 25-30 minutes.

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