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Archive for November, 2009

Classic

Sometimes, it is the simplest recipes that blow me away. A great loaf of homemade bread. A rich alfredo sauce. A tomato and mozzarella salad. Classics. This recipe, is one of those.

Butter-Pecan Shortbread
Source: Better Homes and Gardens,  New Cookbook: Bridal Edition

  • 1-1/4 cups all-purpose flour
  • 3 TB brown sugar
  • 1/2 cup butter
  • 2 TB finely chopped pecans
  • 1/2 teaspoon vanilla

Preheat oven to 325F. In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead until smooth.

On an ungreased cookie sheet, pat or roll the dough into an 8-inch circle. Make a scalloped edge using your fingers to carefully crimp the edges of the dough. Cut dough into 16 wedges in the circle. Bake for 25-30 minutes or until bottom just starts to turn brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet for five minutes. Transfer to write rack and let cool. Makes 16 cookies.

*To make shortbread strips, on a lightly floured surface, roll dough into a 6×4-inch rectangle about 1/2 inch thick. Using a utility knife, cut rectangle in half lengthwise, then crosswise into 16 pieces. Bake as directed.

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