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Chocolate Dipped Pecan Shortbread Cookies Recipe

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This recipe for Chocolate Dipped Pecan Shortbread Cookies is from Grossman Family 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:  
1 c. flour
1/8 tsp. salt
1/2 c. (1 stick) unsalted butter, room temperature
1/3 c. white sugar, granulated
1/2 c. finely ground pecans
1 tsp. vanilla extract
4 ounces dark chocolate
1/3 c. finely ground pecans
Directions:
Directions:
How to toast pecans: toast pecans at 350º for 5 minutes. Watch carefully so they don't burn. Cool completely. To make finely ground nuts, place toasted pecans in food processor and process until finely ground. In large bowl, beat butter and sugar until creamy. Add vanlla and continue beating. Add 1/2 c. finely ground pecans and beat to combine. In separate bowl combine flour and salt. Now add mixed flour and salt to creamy butter/sugar mixture. Do NOT overmix. Just enough to form a dough. Shape dough into 4 logs in plastic wrap and put dough in freezer for 30 minutes, then refrigerate for 30 minutes. Preheat oven to 325º. After dough has been cooled, unwrap and slice each log into thin cookie slices. Place on parchment lined, ungreased cookie sheet, 1" apart. Bake 15 minutes, don't let cookies get brown. Let cookies cool a few minutes on sheet and put on rack to cool more. Melt 4 ounces of dark chocolate. (Lindt chopped) in a small skillet over medium heat just until chocolate melts, about 5 minutes. Remove from heat. Dip each cookie 1/2 way into chocolate and sprinkel with 1/3 c. of toasted pecans on chocolate.

 

 

 

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