I wanted to share some last minute recipes with you guys so that you have some extra stuff on your holiday table! If you need to head to the store you can, but also if you have these things in your pantry this can be an extra dessert on your table. So, without further adieu I present to you my Pecan Shortbread Cookies!(click here to check out our video!)
Tools: Mixing Bowl, Rubber Spatula, Plastic Wrap, Hand Mixer, Cookie Sheet, Knife to cut cookies, Whisk
Oven Temp: 350°F
Baking Time: 22 minutes
Serves: about 18 people
INGREDIENTS
Shortbread Cookie Dough
2 sticks of softened, room temperature butter
1 1/4 cup of powdered sugar, sifted
2 teaspoons of vanilla
1/4 teaspoon of salt
2 1/4 cup of All Purpose flour, sifted
1 cup of chopped pecans Kosher salt for topping
Extra Powdered Sugar for coating cookies
Preheat oven to 350*F. Line your cookie sheet with parchment paper, then set aside.
Then, start by creaming the butter and vanilla together for 3 minutes until its lighter in color. Stir the dry ingredients together: salt, powdered sugar, and flour in a bowl. Then, pour half of it into your butter mixture until fully combined, then do the same with the last half along with the chopped pecans.
Wrap the dough in plastic wrap and let it rest in the freezer for 15 minutes just until the cookie dough is slightly firm.
Slice and bake the cookies cutting them about 1/2 an inch thick and bake them for 22 minutes or until slightly golden brown around the edges and the bottom.
Ganache
1 cup of dark chocolate chips
2 oz or 1/4 cup of semi- sweet chocolate
3/4 cups of hot heavy cream
Pour the hot cream over your chocolate, then let it sit for a minute. Next, stir the mixture together until smooth and the chocolate is fully melted.(If the chocolate chips aren't fully melted just stick the mixture back in the microwave for a few seconds or until fully melted, then set aside).
Once the cookies are done in the oven, let the cool just for a couple of minutes. While the cookies are still warm dip some of the cookies into the powdered sugar coating it well on every side just to cover them. Then on the others spoon on the top only some of the ganache, and while it's still fluid sprinkle over some of the coarse sea salt.
Enjoy right after dipping them or after allowing them to fully cool and set.
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