Best pecan shortbread cookie recipe11/16/2023 ![]() ![]() Stir vigorously until the chocolate is smooth and slightly cooled stirring makes it glossier.ĭrizzle 1/2 of each cookie with just enough chocolate to coat it. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Continue to heat and stir in 30-second increments until the chocolate is just melted. (Don't trust your microwave timer time it with your watch.) Stir with a wooden spoon. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. When the cookies are cool, place them on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Wrap in plastic and chill for 30 minutes. Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. My description of these cookies doesn’t do them justice.In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. I wish I could share the taste of these cookies with you through cyberspace. If you prefer to decorate them, feel free to frost them with whatever low-carb frosting you like. In fact, we frosted them only one time to make them picture perfect for all of you. These cookies taste great without any frosting. ![]() Using larger and different sizes of cutters (like we show in the pictures) will make fewer cookies. If one uses cookie cutters that are 2 inches by 1.75 inches, the recipe makes about 48 little cookies. The number of cookies this recipe makes is, of course, dependent on how large the cookies are. Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up. If this happens, try kneading in a few additional teaspoons of almond flour, patting the dough into a disk, putting it in an airtight container, and refrigerating it for a few hours before rolling the dough out. 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. If the dough still comes out a bit sticky and is difficult to roll out, moisture differences, or humidity has come into play. To avoid problems due to temperature, try to keep the dough as cold as possible, using butter straight from the refrigerator and limiting the amount of time the dough comes in contact with hands. This cookie dough can be a bit sensitive to variations in temperature and humidity as well as differences in the amount of moisture in the pecans. If you prefer, you could shape the dough into a log, wrap it up and refrigerate it several hours, then slice it into cookies. These cookies are made by tossing a few ingredients in a food processor, pulsing the processor to make a dough, then rolling out the dough and cutting out the cookies. If you’re short on time for holiday baking, this recipe is a must try! Make them in a flash with a food processor. These Low-Carb Pecan Shortbread Cookies may be low-carb, but they are my favorite cookies ever! Imagine buttery sweet pecan goodness all wrapped up in a cute little cookie! These crisp little cookies pack a bit of crunch, but melt in your mouth. This recipe makes rich, buttery cookies that are suitable for people on a diabetic, ketogenic, Atkins, low-carb, LC/HF, or Banting diet.ĭisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. These Low-Carb Pecan Shortbread Cookies melt in your mouth. ![]()
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