Cacao-Pecan Shortbread Cookies
Need a lacto ovo vegetarian dessert? Cacao-Pecan Shortbread Cookies could be a great recipe to try. This recipe serves 24 and costs 46 cents per serving. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 125 calories. It is brought to you by Foodista. Only a few people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pecans, cacao nibs, vanilla bean, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so spectacular. Similar recipes include Pecan Shortbread Cookies, Shortbread Pecan Cookies, and Pecan Shortbread Cookies.
Servings: 24
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/4 sticks (10 tablespoons) butter
1/4 cup finely chopped cacao nibs
1/2 cup confectioners' sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup pecans, coarsely chopped
1/2 vanilla bean, split, seeds scraped
1 teaspoon pure vanilla extract
3 tablespoons vanilla sugar
1 tablespoon cold water
Equipment:
baking paper
baking sheet
wire rack
oven
bowl
Cooking instruction summary:
- preheat the oven to 350.
- set the butter out to soften.
- spread the chopped pecans on a rimmed baking sheet and toast for about 4-6 minutes, until lightly browned and fragrant. let cool.
- put the softened butter in a large bowl. beat the butter, confectioners' sugar, vanilla bean seeds, vanilla extract and salt at medium speed until fluffy.
- add the flour, mixing in 1/2 at a time. beat at low speed until just incorporated. stir in the pecans and cacao nibs. mix well.
- transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. wrap the log in plastic or parchment paper and refrigerate 1 hour, until chilled.
- line 2 large baking sheets with parchment paper. spread the vanilla sugar on a platter.
- mix the egg and water together to create an egg wash. brush the log with the egg wash and roll in the sugar. slice the log into 1/2-inch-thick rounds. place them on the prepared baking sheets, about 1 inch apart.
- bake the cookies for about 15 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. transfer the cookies to a wire rack and let stand until completely cooled.
Step by step:
1. preheat the oven to 350.set the butter out to soften.spread the chopped pecans on a rimmed baking sheet and toast for about 4-6 minutes, until lightly browned and fragrant. let cool.put the softened butter in a large bowl. beat the butter, confectioners' sugar, vanilla bean seeds, vanilla extract and salt at medium speed until fluffy.add the flour, mixing in 1/2 at a time. beat at low speed until just incorporated. stir in the pecans and cacao nibs. mix well.transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. wrap the log in plastic or parchment paper and refrigerate 1 hour, until chilled.line 2 large baking sheets with parchment paper. spread the vanilla sugar on a platter.mix the egg and water together to create an egg wash. brush the log with the egg wash and roll in the sugar. slice the log into 1/2-inch-thick rounds. place them on the prepared baking sheets, about 1 inch apart.bake the cookies for about 15 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. transfer the cookies to a wire rack and let stand until completely cooled.
Nutrition Information:
covered percent of daily need
