Pecan Shortbread Christmas Tree Cookies Recipes

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PECAN SHORTBREAD CHRISTMAS TREE COOKIES

Butter, flour and sugar come together to create rich, delicate cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 32

Number Of Ingredients 10



Pecan Shortbread Christmas Tree Cookies image

Steps:

  • Heat oven to 325°F. Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.
  • Divide dough into 4 equal parts; shape each into ball. Place 2 balls of dough on each cookie sheet, on opposite ends. With rolling pin or floured fingers, gently flatten and shape each ball into 6-inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make tree trunk.
  • Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
  • Place cooled tree wedges on cooling racks or waxed paper. Place baking chips in small resealable freezer plastic bag. Microwave on High 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar Top each tree with star.

Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g

1 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla
5 drops green food color
1 3/4 cups Gold Medal™ all-purpose flour
1/2 cup coarsely chopped pecans
32 pecan halves
3/4 cup white vanilla baking chips
Granulated sugar, if desired
32 yellow decorating stars, if desired

PECAN SHORTBREAD

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 to 24 cookies

Number Of Ingredients 7



Pecan Shortbread image

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.

3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

SHORTBREAD CHRISTMAS COOKIES

These buttery shortbread cookies are so tasty and hold their shape very well. Make beautiful Valentine hearts also!

Provided by HANNER

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h15m

Yield 36

Number Of Ingredients 12



Shortbread Christmas Cookies image

Steps:

  • Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
  • Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
  • For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.9 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 71.3 mg, Sugar 10.8 g

3 cups all-purpose flour
¾ cup white sugar
¼ teaspoon salt
1 ½ cups cold butter
½ teaspoon rum extract
½ teaspoon almond extract
2 tablespoons cold water
2 cups confectioners' sugar
2 tablespoons milk
2 teaspoons milk
1 drop food coloring, or to desired shade
1 tablespoon colored edible glitter, or as desired

EASY PECAN SHORTBREAD COOKIES

Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 84

Number Of Ingredients 5



Easy Pecan Shortbread Cookies image

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.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg

1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vanilla

SHORTBREAD PECAN COOKIES

So easy to bake (no eggs involved) and delicious--I modified a basic shortbread recipe to jazz it up and it turned out a lot like a pecan sandie, but homemade.

Provided by Christa Hardin

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 30

Number Of Ingredients 6



Shortbread Pecan Cookies image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.
  • Roll dough into 1-inch balls and set on ungreased baking sheets.
  • Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

Nutrition Facts : Calories 196 calories, Carbohydrate 14.6 g, Cholesterol 32.6 mg, Fat 14.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.7 g, Sodium 87.7 mg, Sugar 4.6 g

1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
½ cup white sugar
3 cups all-purpose flour
¼ pound pecan halves
¼ cup powdered sugar, or as needed

PECAN SHORTBREAD COOKIES

These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 7



Pecan Shortbread Cookies image

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.

1 cup unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch of salt
2 1/4 ounces pecan halves, toasted
1/2 teaspoon pure almond extract

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