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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Pecan Shortbread with Chocolate Drizzle Recipe

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This recipe for Pecan Shortbread with Chocolate Drizzle is from New Lima Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. all purpose flour
1/2 c. pecan flour or 1/2 c. whole pecans, finely ground
1/4 c. sugar
1/8 tsp. cinnamon
large pinch of salt
1 stick cold unsalted butter, cut into small cubes
1 large egg yolk
8 pecan halves
2 oz. bittersweet chocolate, chopped and melted
Directions:
Directions:
Preheat oven to 350º. Spray baking pan. In a bowl, stir all purpose and pecan flours with sugar, cinnamon, and salt. Use a pastry cutter or fingers to cut in the butter until the mixture resembles fine cornmeal. Add the egg yolk and blend with fork. Lightly knead the shortbread dough until smooth. Transfer the dough to the prepared baking pan and flatten it into a 6" round. Refrigerate the dough until well chilled, about 20 minutes. Place the pecan halves around the shortbread about an inch from the edge and press gently into dough. Bake about 35 minutes or until shortbread is brown. Let shortbread cool to room temperature and drizzle with chocolate. Serve.

 

 

 

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