![]() ![]() Then reduce the speed to stir and add the chopped pecans reserving about 1/2 cup. ![]() ![]() Then reduce the speed to low and add the flour, salt, and vanilla extract. How to make Pecan Sandiesįirst, using a stand blender with the paddle attachment or a handheld electric mixer on medium speed, cream the butter and both sugars until light and fluffy. Enjoy these with a tall glass of ice-cold milk or a warm cup of fresh coffee for breakfast, dessert, or a midday snack. If you like shortbread cookies, these are a must-try! They are a tried and true friend and family favorite. They can also be frozen, airtight.Easy Pecan Sandies are scrumptious buttery shortbread cookies with a healthy helping of chopped pecans. Remove cookies from pan and store in an airtight container on the counter.(If you don't cut them immediately after baking, they won't cut evenly but are more likely to crumble.) Allow cookies to cool completely in pan, for about 1 hour. Remove from oven and, using a sharp-edged metal spatula, immediately cut through the cookies to make 42 squares do not remove cookies from pan. Bake for 50 minutes, until firm and slightly golden brown around the edges.Scrape dough into the prepared dish, and using an offset spatula, spread the dough evenly.Scrape down the paddle, and mix in butterscotch chips and pecans by hand (so they don't disintegrate). Add vanilla, reduce speed to low, and slowly add flour and salt, beating until just combined.(I have used a 9-inch square Spring form pan, but you can also use a regular 9-inch square pan.) Use the butter wrapper to grease the inside of a 9-inch square baking dish. In the bowl of a stand mixer using the paddle attachment, beat butter and sugar on medium-high speed until light colored in fluffy, about 3 minutes. ![]() 1 teaspoon vanilla extract (I used Heilala Vanilla Extract).8 ounces (2 sticks) unsalted butter, at room temperature (I used Kerrygold Unsalted Butter).Wait, make that a fist-bump.īutterscotch chips, toasted pecans, brown sugar and LOTS of butter make these Butterscotch Pecan Shortbread Cookies addictively delicious. Just remind yourself it’s Christmas time, and it’s proper to share.īring a big plate of Butterscotch Pecan Shortbread Cookies to your work party and get a nice big high-five from your colleagues. You will have to smack your own hand to keep from reaching for these over and over. I couldn’t resist assertively tweaking it, though - adding pecans, greatly increasing the butterscotch chips, decreasing the salt, getting rid of the chocolate dipping. This was the first time I had made these, which is a Gail Simmons recipe I cut out from People Magazine. Scroll down below the recipe to see some of what we shared at our party. I took these to a Food Bloggers Los Angeles holiday cookie exchange party, and they were right at home along with the many other delectables on the table. Vanilla extract (my favorite is Heilala Vanilla from New Zealand, which you can get in a better grocery store, or through LoveFromNewZealand)īasically, you beat the ingredients together, stir in the butterscotch chips and pecans so they don’t disintegrate among the beaters, and bake it for a bit less than an hour.Butter (I used Kerrygold, but use your favorite or what you have on hand.).How to make Butterscotch Pecan Shortbread Cookiesįirst, assemble your ingredients. These addictive Butterscotch Pecan Shortbread Cookies are basically a butter-and-sugar delivery system.īut oh, what a way to go. They’re wonderful on a cookie plate, and especially at holiday time. Butterscotch Pecan Shortbread Cookies are addictively delicious, with butterscotch chips, toasted pecans, brown sugar and LOTS of butter. ![]()
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