Pecan Shortbread Cookies

Vegetarian
Pecan Shortbread Cookies
45 min.
18
113kcal

Suggestions


Indulge in the delightful world of Pecan Shortbread Cookies, a perfect treat for any dessert lover! These cookies are not only vegetarian but also incredibly easy to make, allowing you to whip up a batch in just 45 minutes. With a rich, buttery flavor and the irresistible crunch of toasted pecans, each bite is a heavenly experience that will leave you craving more.

Imagine the aroma of freshly baked cookies wafting through your kitchen, inviting friends and family to gather around. The combination of finely ground pecans and sugar creates a melt-in-your-mouth texture that pairs beautifully with a cup of tea or coffee. Plus, the addition of a pecan half on top adds a touch of elegance and a nutty finish that elevates these cookies to a whole new level.

Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, these Pecan Shortbread Cookies are sure to impress. They can be made ahead of time and stored at room temperature, making them a convenient option for busy days. So, roll up your sleeves and get ready to create a batch of these scrumptious cookies that will delight your taste buds and warm your heart!

Ingredients

  • 0.1 teaspoon baking soda 
  • 18  pecans ()
  • 0.5 cup pecans toasted
  • 0.1 teaspoon salt 
  • 0.3 cup sugar 
  • cup unbleached all purpose flour 
  • 0.5 cup butter unsalted chilled cut into small pieces (1 stick)
  • teaspoon vanilla extract 
  • tablespoon whipping cream 

Equipment

  • baking sheet
  • oven
  • cookie cutter

Directions

  1. Finely grind toasted pecans and sugar in processor. Blend in flour, baking soda, and salt.
  2. Add butter; cut in using on/off turns until coarse meal forms.
  3. Add cream and vanilla. Process using on/off turns until moist clumps form. Gather dough into ball; flatten into disk.
  4. Place sheet of waxed paper on work surface.
  5. Sprinkle waxed paper lightly with flour.
  6. Place dough disk in center of waxed paper and top with second sheet.
  7. Roll out dough to 1/4- to 3/8-inch thickness. Using 2-inch fluted cookie cutter, cut out cookies.
  8. Transfer to large baking sheet. Gather scraps, reroll, and cut out additional cookies. Press 1 pecan half into center of each cookie. Refrigerate cookies 1 hour.
  9. Preheat oven to 325°F.
  10. Bake cookies until lightly browned, about 20 minutes. Cool on rack. (Can be made 2 days ahead. Store airtight at room temperature.)

Nutrition Facts

Calories113kcal
Protein4.06%
Fat65.9%
Carbs30.04%

Properties

Glycemic Index
5.01
Glycemic Load
1.96
Inflammation Score
-2
Nutrition Score
2.2556521586426%

Flavonoids

Cyanidin
0.45mg
Delphinidin
0.3mg
Catechin
0.3mg
Epigallocatechin
0.23mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.1mg

Nutrients percent of daily need

Calories:113.33kcal
5.67%
Fat:8.48g
13.05%
Saturated Fat:3.7g
23.11%
Carbohydrates:8.7g
2.9%
Net Carbohydrates:8.11g
2.95%
Sugar:3.01g
3.35%
Cholesterol:14.5mg
4.83%
Sodium:24.85mg
1.08%
Alcohol:0.08g
100%
Alcohol %:0.45%
100%
Protein:1.18g
2.35%
Manganese:0.23mg
11.75%
Vitamin B1:0.08mg
5.49%
Selenium:2.62µg
3.74%
Folate:13.84µg
3.46%
Vitamin A:172.29IU
3.45%
Copper:0.06mg
3.06%
Vitamin B2:0.04mg
2.6%
Iron:0.43mg
2.4%
Fiber:0.59g
2.34%
Vitamin B3:0.46mg
2.31%
Phosphorus:21.01mg
2.1%
Magnesium:6.76mg
1.69%
Zinc:0.24mg
1.63%
Vitamin E:0.23mg
1.52%
Source:Epicurious