"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Glazed Pecan Shortbread Cookies Recipe

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This recipe for Chocolate Glazed Pecan Shortbread Cookies, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Ward
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
3/4 teaspoon salt
1 cup pecan pieces
9 oz unsalted butter, room temperature
1/3 cup light brown sugar
7 tablespoons granulated sugar
6 oz semisweet or bittersweet chocolate
1/2 cup chopped toasted pecans

Directions:
Directions:
Heat oven to 300. Combine flour and salt. In food processor or blender, whirl pecans until ground fine but not powdery. Add to flour mixture. With electric mixer set at medium-low speed, beat butter and both sugars until fluffy. Reduce speed to low and beat in flour mixture until just combined. Roll rounded tablespoonfuls of dough into balls and put on ungreased cookie sheets about 2" apart. Flatten balls to form cookies approximately 2" in diameter. Bake until lightly browned, about 30 minutes. Cool completely.

Chop chocolate and put in deep, oven-proof bowl. Melt in a 250 oven. Dip half of each cookie into melted chocolate. Scrape off any excess chocolate on edge of the bowl. Put cookies on waxed paper. Sprinkle chopped pecans over chocolate and let dry.

Number Of Servings:
Number Of Servings:
About 40 cookies
Preparation Time:
Preparation Time:
Work time: 1 hr.; Total time: 1 hr. 30 min. plus cooling
Personal Notes:
Personal Notes:
To flatten the cookies, I use the bottom or a flat glass covered with wax paper or parchment.

Rather than dipping cookies, I "ice" half of the top and sides in a moon shape, sprinkle with pecans, and put on cooling rack set on wax paper until the chocolate is firm.

These cookies are delicious even without the chocolate if you are a shortbread lover.

 

 

 

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