I made these for the annual holiday cookie exchange. They're very simple, yet yummy. I didn't get a picture, because I forgot...
Cream Cheese Shortbread with
Toasted Pecans
Ingredients:
- 1 cup pecans
- 2 cups all-purpose flour
- 1 teaspoon table salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour and salt. Add the chopped pecans, and stir to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and mix on medium speed for 1 minute. Reduce the mixer speed to low, add the flour mixture, and mix for 20 seconds. Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula.
- Scoop out a small round of dough, about 1 1/2 tablespoons in size. Roll the scoop into a ball, place it on a parchment paper-lined baking sheet, and gently press the ball. Repeat, leaving 1 inch between cookies.
- Bake the cookies for 14 to 16 minutes, until they are light brown around the edges. Transfer the cookies to a wire rack and let them cool.
No comments:
Post a Comment