Butterpecanshortbreadcookies Recipes

Steps:

• Line a cookie sheet with parchment paper or silicon mat.
• In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
• Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
• Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
• Preheat oven to 325 degrees F (160 degrees C).
• By hand, roll dough into 1-inch balls.
• Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
• Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
• Remove from pan and let cool on a rack.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
• Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
• Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
• Bake in the preheated oven until edges are golden, 12 to 14 minutes.
• Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

Steps:

• Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
• In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes.
• Add the flour in 3 batches, beating at low speed until just incorporated.
• Discard the vanilla bean.
• Stir in the pecans.
• Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
• Line 2 large rimmed baking sheets with parchment paper.
• Spread the turbinado sugar on a platter.
• Brush the log with the egg yolk and roll in the sugar.
• Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
• Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking.
• Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

Steps:

• Toast pecans at 350 degrees for 8 to 10 minutes or until browned and fragrant.
• Mix the floour and salt together in a bowl.
• In a separate bowl, beat the butter and sugar together with a mixer until light and fluffy.
• Beat in the vanilla extract.
• Add the flour mixture, mixing only until incorporated.
• Stir in the chopped pecans.
• Form into small balls (3/4" - 1") and flatten slightly.
• Bake for 13 to 15 minutes until the cookies are a deep brown color. Cook on a wire rack.
• Dip or drizzle chocolate on cooled cookies if desired.

Steps:

• Preheat oven to 350°.
• On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• Cream butter and 1/3 cup sugar until light, about 1 minute.
• Beat in vanilla, salt, and flour, just until dough comes together.
• Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar.
• Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass. Sprinkle with sugar.
• Bake until golden brown, about 15 minutes.
• Sprinkle with more sugar.
• Cool cookies on a wire rack.

Steps:

• Grind pecans in processor until coarse meal forms. Melt 1/2 cup butter in small skillet over medium heat. Cook until dark amber, stirring often, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Chill just until firm, about 1 hour.
• Preheat oven to 300°F. Whisk flour and salt to blend. Using electric mixer, beat brown butter, 1/2 cup butter, and sugar in large bowl until creamy. Beat in vanilla, then nuts. Gradually beat in flour mixture on low speed just to blend.
• Transfer dough to sheet of parchment paper. Form dough into rectangle. Place second sheet of parchment paper over dough. Press or roll dough into 12x8- inch rectangle. Remove top sheet of parchment. Transfer dough on parchment to baking sheet. Using fork, pierce dough all over, spacing 1 inch apart.
• Bake shortbread until golden brown and firm to touch, about 55 minutes. Leaving shortbread on baking sheet, cut lengthwise into 8 strips. Cut each strip crosswise into quarters. Cool 10 minutes on sheet on rack. Transfer cookies to rack to cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Steps:

• Place chopped pecans and 1 TBL butter in a baking dish.
• Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
• Set aside to cool.
• Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
• To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
• Gradually mix flour into creamed mixture.
• Cover and refridgerate for one hour.
• Roll into one inch balls.
• Roll balls into toasted pecans, pressing nuts into dough.
• Place 2 inches apart on ungreased cookie sheets.
• Beat egg white until foamy.
• Dip pecan halves in egg white then gehtly press one into each dough ball.
• Bake at 375 for 10-12 minutes until golden brown.
• Cool on sheets for 2 minutes and remove to wire racks to cool completely.

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Steps:

• Cream together butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until mixture is light in color, 3 to 4 minutes.
• Add flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
• Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
• Heat oven to 325 degrees. Sprinkle cookies with remaining 2 tablespoons sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.