Chocolate Glazed Pecan Shortbread Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups flour
3/4 teaspoon salt
1 cup pecan pieces
9 ounces unsalted butter, room temperature
1/3 cup light brown sugar
7 tablespoons granulated sugar
6 ounces semisweet or bittersweet chocolate
1/2 cup chopped toasted pecans
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Directions: |
Directions:Preheat oven to 300º.
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 inches apart. Flatten balls to form cookies approximately 2 inches in diameter. Bake until lightly browned, about 30 minutes. Cool completely.
Chop chocolate and put in deep, oven-proof bowl. Melt in a 250º 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. |
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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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