Pecan Shortbread Diamonds 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:

• 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:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

Steps:

• Set oven to 350 degrees.
• Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
• For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
• Add in cold butter and process until the mixture begins to come together.
• Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
• Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
• Remove and let sit at room temperature while preparing the topping.
• Reduce oven to 325 degrees.
• To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
• Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
• Add in vanilla.
• Pour the hot topping over the warm crust.
• Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
• Cool COMPLETELY in the pan (the topping will harden upon sitting).
• Using the foil overhang, lift out of the pan onto a cutting board.
• Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Steps:

• For the crust:.
• Combine flour, baking powder& salt, set aside.
• Cream butter,sugar and shortening until light and fluffy.
• Add egg and vanilla and beat until well combined.
• Add dry ingredients, stirring until dough forms a ball.
• Wrap dough and refrigerate overnight.
• Preheat oven to 375°F Between 2 sheets of waxed paper roll the dough into a 15x10 inch rectangle 1/8 inch thick.
• Remove top sheet of waxed paper and invert onto a 15x10 inch jelly roll pan.
• Remove remaining wax paper and if necessary, patch the dough.
• Prick the dough liberally with a fork to prevent shrinkage during baking, and bake 10 minutes (DO NOT BROWN).
• Cool completely and reduce oven temperature to 350°F.
• For the Filling:.
• In a large saucepan combine butter, honey,and both sugars and bring to a boil over medium heat.
• Stir in nuts and mix thoroughly.
• Stir in cream and mix thoroughly.
• Set cooled partially baked crust into a pan of the same size (this is necessary to prevent burning of the crust while topping caramelizes).
• CAREFULLY spread pecan mixture over partially baked crust (mixture will be extremely hot and can severly burn you).
• Bake 35 minutes in 350F oven.
• Cool completely in pans on wire rack.
• Once cool cut crosswise into 1 1/2 inch stips, then cut diagonally at 2 inch intervals to form diamonds.
• **It is recommended that you do not use dark coated baking pans for this recipe.
• If you must, shorten baking time by at least 10 minutes.