Pecan Shortbread Cookies
These buttery, nutty pecan shortbread cookies melt in your mouth with every bite. A perfect holiday treat or an everyday indulgence, they pair beautifully with coffee or tea!
Equipment
- 3 Baking sheets
- Parchment paper or silicone baking mats
- refrigerator
- spoon
- wire rack
Ingrediënten
- 1¾ cups 219 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup 96 g vegetable shortening
- ½ cup 100 g granulated sugar
- ½ cup 60 g powdered sugar
- ¼ cup 60 g nondairy yogurt
- 1 teaspoon pure vanilla extract
- ½ cup 55 g chopped pecans
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line three baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
- Set aside.
- In a large bowl, use an electric mixer to cream together the shortening and sugars until light and fluffy.
- Add the nondairy yogurt and vanilla, mixing well.
- Slowly beat in the flour mixture.
- Once the dough becomes too thick, use a spoon to mix.
- Fold in the chopped pecans.
- Refrigerate the dough for about an hour to firm up.
- Roll the dough into small balls about 1½ inches (3.
- 8 cm) in diameter.
- Place on the prepared baking sheets and gently press each ball to flatten slightly into a disk shape.
- Bake for 12-15 minutes, or until the edges are slightly golden.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Dust with a light sprinkle of powdered sugar for an elegant holiday presentation.
Wine Advice:
Pair with a glass of sweet dessert wine such as a Sauternes or a buttery Chardonnay.
Nutritional Information
Calories: 110 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 5 g | Fiber: 0.5 g | Sugar: 6 g | Salt: 0.1 g
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