12/15/2023 0 Comments Best pecan shortbread cookie recipeLine 2 baking sheets with parchment paper. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed. Scrape down sides of the bowl and add vanilla extract and salt beat to combine. They also keep well in a cool place, covered, for about a month. Beat butter and sugar together until lightened and creamy. Leave off the pecan on top and dip half of the cookie into melted chocolate, or melt chocolate and drizzle on top of baked and cooled cookie.Let cool, then roll in powdered sugar again. After removing from oven, roll in powdered sugar. The cookies may be rolled into balls and baked without flattening.Variations for the Christmas Shortbread Pecan Cookie:.This is a firm, crunchy cookie, perfect for dipping in hot cocoa!.Dough may also be rolled out and cut into strips and then baked.The dough should ideally look like it has been lightly dusted with flour, but not so much flour that it looks dry! If the dough is too wet, it will spread during baking, if it is too dry, the cookie will dry out and be a little tough. If the dough seems sticky at all, add a tablespoon or two of flour to the dough. Humidity, temperature of climate, the softness of the butter, etc. Occasionally, the dough may be a bit too wet or soft.If the dough is too dry after mixing in dry ingredients and will not hold together, add 1-2 tablespoons milk or water. My description of these cookies doesn’t do them justice. 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. 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. 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |