Monday, July 25, 2011

Pecan Chocolate Chip Shortbread

Okay, cookie lovers out there, you know that shortbread is a unique little cross between a cookie and a biscotti.  Perfect with a cup of coffee or glass of cold milk, shortbread is crunchy and buttery and oh-so-good!

I am smitten with the Farm Chicks cookbooks, and found this recipe for shortbread in one of them.  I actually made these to give away, but of course it just wouldn't have been right to give them away without tasting them first to make sure they were okay, so I did what I had to do.  :)

Here they are, freshly cut and finishing cooling...

And wrapped and ready to deliver...

Farm Chicks Pecan Chocolate Chip Shortbread

Heat oven to 350.  Generously butter two 9 inch pie pans.  Combine 1 3/4 cups flour, 1/4 tsp. salt, and 1/3 cup finely chopped pecans in a small bowl.  Cream 3/4 cup softened butter and 1/2 cup sugar together in a large bowl with an electric mixer on medium speed.  Beat in 2 tsp. of vanilla extract.  Gradually add flour mixture Stir in 3/4 cup mini chocolate chips.

Divide dough in half and press each portion into a prepared pan, patting smooth with your fingers.  Score the dough in each pan into 12 small wedges, cutting halfway through with a paring knife.  Bake until lightly browned - 18 to 20 minutes.  Transfer the pans to wire racks.  When cool, cut the shortbreads into wedges along the scored lines then remove from pans.

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