Pecan Butter Cookies
Pecan Butter Cookies
Pecan Bars with Chocolate CrustPostre de Pacanas y ChocolateThese delicious nut bars with a crumbly chocolate crust make a wonderful treat to complete a Mexican meal. Look for Mexican canela in cellophane packages in the Mexican section of many supermarkets, for the subtle, mild flavor and authenticity used in Mexican baking.
Ingrediënten
Makes about 24 bars
- 1¼ cups all-purpose flour
- 1 cup sifted confectioners’ sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- 1 cup 2 sticks cold unsalted butter, cut into 1-inch pieces
- 1 14-ounce can sweetened condensed milk
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 1½ cups chopped pecans
Instructies
- Preheat the oven to 350°.
- Lightly grease the bottom of a 13- × 9-inch baking dish.
- In food processor bowl, put the flour, sugar, cocoa, and cinnamon.
- Pulse 4 times to mix.
- Add the butter and pulse about 6 times until crumbly.
- Press dough firmly onto the bottom of the baking dish.
- Bake 12 minutes.
- Meanwhile, in a medium bowl, mix together the sweetened condensed milk, egg, and vanilla.
- Stir in the nuts.
- Spread evenly over the baked crust.
- (Be careful of hot pan.
- ) Bake 25 minutes or until the top looks caramel colored.
- Cool in the pan on a rack.
- Cut into bars.
