Food recipes
Toasted Pecan Shortbread Cookies
Toasted Pecan Shortbread Cookies Ingredients: nuts, pecans butter, without salt sugars, granulated salt, table wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched vanilla extract Di...
Toasted Pecan Shortbread Cookies
Ingredients:
nuts, pecans
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vanilla extract
Directions:
Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes.
Remove from pan to cool.
Cream butter and sugar by hand or in a mixer.
Mix salt with rice flour and fold in by hand or on low speed.
Fold in the all-purpose flour, pecans and vanilla.
Divide dough in half.
Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter.
Repeat with second half.
Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
Preheat oven to 300 degrees.
Remove plastic wrap from dough.
With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets.
Bake until firm and just beginning to color, 35 to 40 minutes.
Cool on racks.
Ingredients:
nuts, pecans
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vanilla extract
Directions:
Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes.
Remove from pan to cool.
Cream butter and sugar by hand or in a mixer.
Mix salt with rice flour and fold in by hand or on low speed.
Fold in the all-purpose flour, pecans and vanilla.
Divide dough in half.
Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter.
Repeat with second half.
Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
Preheat oven to 300 degrees.
Remove plastic wrap from dough.
With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets.
Bake until firm and just beginning to color, 35 to 40 minutes.
Cool on racks.