Toasted Pecan Shortbread Cookies 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:

• 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:

• Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes. Remove from pan to cool.
• Cream butter and sugar by hand or in a mixer. Mix salt with rice flour and fold in by hand or on low speed. Fold in the all-purpose flour, pecans and vanilla.
• Divide dough in half. Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter. Repeat with second half. Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
• Preheat oven to 300 degrees. Remove plastic wrap from dough. With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets. Bake until firm and just beginning to color, 35 to 40 minutes. Cool on racks.

Steps:

• To toast the coconut and pecans: Place on separate baking pans and toast in a preheated 180 degree oven for 8-10 minutes, turning pans halfway through toasting, or until golden and fragrant. Finely chop in food processor.
• In a large bowl, cream butter with electric mixer. Add sugar and mix until light and fluffy. Add vanilla, flour and salt. Mix until combined. With a wooden spoon, mix in the pecans and coconut just until combined. Form dough into a disk, wrap in plastic and refrigerate for at least 30 minutes until firm, or freeze for up to a month.
• Butter 3 cookie sheets and preheat oven to 180 degrees.
• On a clean, lightly floured surface, roll out dough to a 1/4 in thickness. Cut out as many cookies as possible and place on cookie sheets, 1 in apart. Try not to re-roll scraps too many times, as this will toughen the cookies.
• Bake until golden brown, about 12-15 minutes, rotating baking sheets half-way through cooking.