Cacao-Pecan Shortbread Cookies

Vegetarian
Cacao-Pecan Shortbread Cookies
45 min.
24
125kcal
50.54%sweetness
11.73%saltiness
1.42%sourness
1.39%bitterness
5.51%savoriness
100%fattiness
0%spiciness

Suggestions

There's something truly special about a batch of freshly baked cookies that can instantly lift the mood, transporting you back to childhood memories or simply providing comfort after a long day.

"Cacao Pecan Shortbread Cookies" are not your ordinary shortbread; they have an extra layer of indulgence thanks to cocoa powder which gives them their deep chocolate flavor while pecan pieces add delightful crunchiness throughout each bite. These irresistible treats combine two classic flavors into one delicious cookie!

Shortbread itself is known for its buttery taste, tender texture due to high content of fat from flour and sugar mixed with melted unsalted butter at low temperature over time until it reaches perfect consistency – this process creates those signature flaky layers we all love so much when biting into these little wonders. Cacao adds depth without making dough too moist unlike other chocolates like dark ones would do if used instead here giving just enough sweetness but also keeping some bitter notes typical for raw forms such as nibs often found sprinkled on top adding visual appeal along nutty undertones coming through strong once combined together

Ingredients

  • 10 tablespoons butter 
  • 0.3 cup cacao nibs finely chopped
  • 0.5 cup powdered sugar 
  • large eggs lightly beaten
  • 1.5 cups flour all-purpose
  • 0.5 teaspoon kosher salt 
  • cup pecans coarsely chopped
  • 0.5  vanilla pod split
  • teaspoon vanilla extract pure
  • tablespoons tsp vanilla sugar 
  • tablespoon water cold

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack

Directions

  1. preheat the oven to 350.set the butter out to soften.spread the chopped pecans on a rimmed baking sheet and toast for about 4-6 minutes, until lightly browned and fragrant. let cool.put the softened butter in a large bowl. beat the butter, confectioners' sugar, vanilla bean seeds, vanilla extract and salt at medium speed until fluffy.add the flour, mixing in 1/2 at a time. beat at low speed until just incorporated. stir in the pecans and cacao nibs. mix well.transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. wrap the log in plastic or parchment paper and refrigerate 1 hour, until chilled.line 2 large baking sheets with parchment paper. spread the vanilla sugar on a platter.mix the egg and water together to create an egg wash. brush the log with the egg wash and roll in the sugar. slice the log into 1/2-inch-thick rounds. place them on the prepared baking sheets, about 1 inch apart.bake the cookies for about 15 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. transfer the cookies to a wire rack and let stand until completely cooled.

Nutrition Facts

Calories125kcal
Protein5.2%
Fat60.82%
Carbs33.98%

Properties

Glycemic Index
8.55
Glycemic Load
5.38
Inflammation Score
-2
Nutrition Score
2.5204347826087%

Flavonoids

Cyanidin
0.44mg
Delphinidin
0.3mg
Catechin
0.3mg
Epigallocatechin
0.23mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.09mg

Taste

Sweetness:
50.54%
Saltiness:
11.73%
Sourness:
1.42%
Bitterness:
1.39%
Savoriness:
5.51%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:124.89kcal
6.24%
Fat:8.6g
13.23%
Saturated Fat:3.74g
23.38%
Carbohydrates:10.81g
3.6%
Net Carbohydrates:10.04g
3.65%
Sugar:4.17g
4.63%
Cholesterol:20.29mg
6.76%
Sodium:89.18mg
3.88%
Protein:1.65g
3.31%
Manganese:0.24mg
12.01%
Vitamin B1:0.09mg
5.98%
Selenium:3.53µg
5.04%
Folate:16.36µg
4.09%
Vitamin B2:0.06mg
3.32%
Vitamin A:159.34IU
3.19%
Copper:0.06mg
3.14%
Fiber:0.77g
3.07%
Iron:0.51mg
2.82%
Vitamin B3:0.51mg
2.57%
Phosphorus:25.4mg
2.54%
Magnesium:8.67mg
2.17%
Zinc:0.27mg
1.83%
Vitamin E:0.22mg
1.46%
Vitamin B5:0.11mg
1.08%
Source:Foodista