Homemade shortbread cookies.
Source: Newspaper
Preheat oven to 350 and set oven rack in middle position.
Place pecans on baking sheet and toast for 5 min, until fragrant. Cool on baking sheet.
Cream butter, confectioners sugar, vanilla and salt until smoother and lightened a bit, two to three minutes. Add flour and mix on low just til fully combined. Add pecans and mix.
Turn drought onto surface lightly dusted with flour. Dust the drought with a little flour. Shape and roll into an squared log, 1 1/2-2 in wide and 1 1/2-2 inches high dusting with more flour as necessary. Wrap the dough in plastic wrap and chill for at least 1 hour or overnight, until the dough has gotten very firm.
Preheat oven to 350 and set 2 oven racks in the center position. Line 2 baking sheets with parchment.
Lightly beat the egg yolk and 1/2 t. water in small bowl and set aside. Pour the demerara sugar into rimmed baking sheet. Slice the chilled log in 1/2 to make it more manageable. Working with one log at a time, brush all sides of the log with the yolk mixture, then roll in the sugar, pressing as necessary, until fully coated.
Use a serrated knife to slice each log into about 12 individual cookies, each about 1/2 in thick. Place the cookie slices onto the prepared baking sheets, leaving about 2 in of space between each. Bake, rotating from top to bottom and front to back halfway through, until lightly golden, 18-20 min. Let the cookies cool on the sheets for a few minutes, then transfer to rack to cool completely. Will keep at room temp for a week.
To freeze : separate layers with wax paper. To room temp to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 249 | ||
Calories from Fat: 135 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 42.9mg | 13 % | |
Sodium 78mg | 3 % | |
Potassium 50.3mg | 1 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 25.8g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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