Chocolate Fondue With Pecan Shortbread Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

Steps:

• In a heavy saucepan over low heat, combine cream and honey; heat until warm. Add chocolate; stir until melted. Stir in pecans and vanilla. , Transfer to a fondue pot or a 1-1/2-qt. slow cooker and keep warm. Serve with fruit and cookies.

Steps:

• Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
• In a stand mixer, or using a hand-held mixer, cream together the butter and sugar. Add the salt and gradually blend in the flour until it forms a dough. Press into a sheet pan, and bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Immediately sprinkle the pecans and chocolate chips over the shortbread while it's warm. Let cool 10 minutes, then cut into desired size. Let cool completely in the pan, then store in an airtight container.

Steps:

• Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until combined. Beat in orange peel, vanilla and orange extract. On low speed, beat in flour and salt. Stir in pecans and chocolate chips.
• Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.
• On floured surface, roll unwrapped dough about 1/2 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet, place cookies about 1 inch apart. Repeat with second disk.
• Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.

Steps:

• For the shortbread (can be made up to a week ahead): Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate. Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes. Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a heart-shaped cookie cutter, carefully press out cookies. Store cooled cookies in a covered pan until ready to serve. (You can save scraps and crumbs in a sealed plastic bag or container to sprinkle on ice cream or fresh or grilled fruit.) For fondue: Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 2 small bowls or ramekins; serve immediately with shortbread cookies and other accompaniments.