Homestead Cheddar 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:

• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
• 2. Process cheese and butter in a food processor 10 to 15 seconds or until creamy stopping to scrape down the sides as needed. Add flour and the next 3 ingredients; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans, pulse 4 to 5 times or until combined. Add half and half, and process 10 to 15 seconds or until the mixture forms moist clumps.
• 3. Transfer mixture onto plastic wrap on a flat surface; gather dough into a ball, and flatten into a 1 inch thick disk. Wrap in plastic wrap and chill 1 hour until firm, or seal wrapped dough in a zip-top plastiac freezer bag and chill up to 3 days.
• 4. Turn dough out onto a floured surface. Roll to 1/8 to 1/4 inch thickness. Cut with 1 1/2 and 2 inch cookie cutters. Place on parchment paper-lined baking sheets.
• 5. Bake at 325° for 16 to 18 minutes or until golden brown. Transfer to a wire rack; let cool 15 minutes.

Steps:

• Cream the butter and sugar in a standing mixer. Slowly add flour, then salt. Fold in pecan pieces. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
• On floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used). Transfer cut out dough to ungreased cookie sheet. Prick with fork and chill again for 20 minutes.
• Preheat oven to 350 degrees F.
• Bake 20 minutes or until edges are lightly browned.

Steps:

• Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.
• Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
• Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
• Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk together flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls; place in greased miniature muffin cups. Lightly press a pecan half into the center of each. Bake until edges are lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks. , For caramel glaze, combine brown sugar, milk and butter in a small saucepan over medium heat. Bring to a boil; cook and stir 1 minute. Remove from heat; cool 5 minutes. Gradually beat in confectioners' sugar and brandy. Drizzle over cookies.

Steps:

• Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
• Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
• Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.

Steps:

• Combine butter, mustard, and pepper in food processor, and whirl to combine. Add cheese and whirl again to mix.
• Add flour and pulse just until blended.
• Roll dough out on a lightly floured surface, to 1/4 inch thickness. Cut with desired small cookie cutter and transfer to cookie sheet.
• Bake at 350 degrees F. for about 20 minutes, until lightly browned on the bottom.

Steps:

• Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
• On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
• Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Steps:

• Heat oven to 350ºF.
• Beat butter, cream cheese and 3/4 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
• Roll dough into 42 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use bottom of small glass dipped in remaining granulated sugar to press balls into 1/4-inch-thick rounds.
• Bake 8 to 10 min. or until bottoms are golden brown. Cool 1 min. Remove to wire racks; cool completely.

Steps:

• Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
• Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
• Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.

Steps:

• Preheat oven to 300 degrees. Butter a 5-by-9-inch loaf pan. Place 8 tablespoons butter, 1/4 cup brown sugar, and the granulated sugar in an electric mixer. Beat until light and creamy, about 4 minutes. Add flour, pecans, salt, and 1/2 teaspoon vanilla; beat for 5 minutes. Transfer dough to prepared pan, and spread evenly. Score dough into four bars, and prick the surface decoratively with a fork.
• Bake until shortbread looks dry, about 1 hour. Transfer pan to a wire rack to cool. Increase oven temperature to 375 degrees.
• Meanwhile, place remaining 2 tablespoons butter, remaining 1/2 cup brown sugar, and 3 tablespoons water in a 9-by-13-inch glass baking dish. Place in oven until sugar is dissolved, about 6 minutes. Remove from oven; whisk in remaining 1/2 teaspoon vanilla and liqueur. Place peaches in dish, cut side down; bake until tender, about 15 minutes. Cool in pan on a wire rack. Slip off peach skins. Turn shortbread out of pan, cut along the scored lines, and serve with the peaches.

Steps:

• Place flour, pepper, salt, and cayenne in a food processor fitted with a metal blade. Pulse to combine. Add the butter and cheese and process until smooth. Cover the work bowl with plastic wrap, and set aside to rest for about 15 minutes. Transfer the dough to a clean work surface. Work the dough in your hands (it should be soft and pliable like Play-Doh), and shape it into 2 equal cylinders, 2 to 3 inches in diameter. Place the crushed pecan pieces on a rimmed cookie sheet, and roll each cylinder in the nuts. Wrap each cylinder tightly in plastic wrap and chill until firm, about 30 minutes. Position oven racks in the top and bottom third of the oven. Preheat the oven to 375 degrees. Butter two baking sheets, or line them with silicone baking liners or parchment paper. While the oven heats, working with one cylinder at a time, cut each cylinder into ¼-inch-thick slices, and place slices 1 inch apart on the prepared baking sheet. Repeat with remaining dough. Place a pecan half in the center of each slice. Bake the shortbread, rotating the baking sheets once, until they are lightly browned at the edges, about 20 minutes. Remove cookies from the baking sheet, and set on a rack to cool completely. Store at room temperature in an airtight tin or plasticware between sheets of waxed paper or parchment paper.