Chocolate Pecan Shortbread
Serving Size : 18
Ingredients for prepare Chocolate Pecan Shortbread
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Unsweetened cocoa powder |
| 1/2 | c | Confectioners' (icing) sugar |
| 1 | c | Unsalted butter |
| 1/2 | ts | Vanilla extract |
| 1 | c | Granulated sugar |
| 1/2 | c | Ground pecans |
recipe Chocolate Pecan Shortbread
These are my favorite cookies. I came up with
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the recipe when my sister, who can't eat eggs, asked for (begged for) a chocolate cookie without eggs. Flattening
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the cookies turns them nice and crispy and you can make them even crunchier by topping
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them with crystallized sugar rather than the granulated. Preheat the oven to 350 degrees.
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Grease a baking sheet well. Place the flour, cocoa, and confectioners' sugar in a food processor.
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Turn the machine on and slowly add the butter, 2 tablespoons/30 g/1 ounce at
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a time. Add the vanilla and process until the dough forms a ball on top of the blades.
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In the palms of your hands, roll the dough into circles about 1/2 inch/1 cm thick. Place on the
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prepared baking sheet and press each circle of dough down with the bottom
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of a glass until it is about 1/4 inch/0.5 cm thick. Sprinkle the dough
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with the granulated sugar and pecans and press again to flatten. Bake the cookies until brown,
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about 10 minutes. Cool them on the baking sheet before serving. Makes eighteen cookies. Copyright c
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