Pecan Shortbread Cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 14
- Category: Biscuits, Cookies & Rusks
- Method: Baking
Description
Rich, buttery shortbread cookies filled with toasted pecans for a crisp, melt-in-the-mouth treat.
Ingredients
Pecan Shortbread Cookies
140 g unsalted butter, at room temperature
80 g icing sugar
2 tsp (10 ml) vanilla extract
¾ tsp (3.75 ml) salt
180 g cake wheat flour
80 g pecans, toasted and coarsely chopped
20 g pecan nut halves
To Finish
50 g white chocolate, melted
Instructions
Pecan Shortbread Cookies
Using an electric mixer, beat the butter, icing sugar, vanilla extract and salt together until smooth and creamy. Increase the speed to medium and continue beating for about 3 minutes until light and fluffy.
Add the cake flour and mix on a low speed until almost combined. Scrape down the sides of the bowl, then add the chopped, toasted pecans and mix until evenly incorporated.
Turn the dough out onto a lightly floured work surface and shape it into a neat log approximately 5 cm in diameter. Wrap tightly in cling film and refrigerate for at least 2 hours, or until firm.
Preheat the oven to 180 °C and line two baking trays with baking paper.
Slice the chilled dough into rounds approximately 1 cm thick and arrange them on the prepared baking trays, leaving about 2 cm between each cookie.
To Finish
Press a pecan half gently into the top of each cookie.
Bake for 10 minutes, then rotate the trays and bake for a further 10 minutes, or until the cookies are lightly golden around the edges.
Leave the cookies to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Transfer the melted white chocolate to a piping bag or a small plastic bag and snip a tiny corner off. Drizzle the chocolate in a thin zigzag pattern over the cooled cookies. Leave the chocolate to set completely before serving or storing in an airtight container.
