Christmas Cookie Project 1

20 Dec

I guess you all know by now, that I am busy baking away for the holidays so I am not going to blab away. I had a whole bunch of pecans sitting in the freezer and then some thus decided to make pecan cookies. I was recently scouring Christmas baking magazines and came across one from Saveur. It caught my eye as they resembled sables.
Perhaps a precursor to me helping out the SFU Recital Club in preparation of the Bake Sale in order to generate funds for subsidized Opera attending for SFU students.  Hey I was a student before and still taking courses (good grief), thus know how it feels when times are tight.  Every penny counts.  Well I know what I am doing is something positive and that’s all that counts.

Pecan Shortbread Cookies 7-SAV149-PecanShortbread-500x750


¾ cup pecans (I toasted it prior to grinding them)
¾ cup sugar (will try icing sugar next)
1 ½ cups flour
1 tsp. ground cinnamon, preferably canela
½ tsp. kosher salt
6 tbsp. unsalted butter, softened
1 ½ tsp. vanilla extract ( I used Madagascar Vanilla Bean)
1 cup confectioners’ sugar

1. Combine pecans and ¼ cup sugar in food processor, and process until very finely ground, about 30 seconds. Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated. Add butter and vanilla, and process until dough just comes together and forms a ball. Transfer ball to lightly floured work surface, and form into a disk; wrap in plastic wrap, and refrigerate for 1 hour. Meanwhile, place confectioners’ sugar in a large bowl; set aside.

2. Heat oven to 350°. Transfer dough to work surface, and using a rolling pin, roll dough until ½” thick. Using a 1 ¼” round cutter, cut out cookies and transfer to parchment paper—lined baking sheets, spacing them 2″ apart. Reroll dough scraps and cut out more cookies; transfer to the baking sheet. Chill cookies for 30 minutes. Bake, rotating baking sheets front to back and top to bottom halfway through baking, until lightly browned and set, about 14 minutes. Let cool for 10 minutes, and then place in bowl of confectioners’ sugar; toss to coat evenly in sugar and serve.

Note:  The dough is quite crumbly since there is no egg, which acts as a glue towards the mixture, thus when rolling out the dough and cutting the cookies, use a spatula to lift the cookies.  They will break if not handled gently.  The dough when baked was quite light and crunchy.


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