Honey Pecan Dark Chocolate Shortbread

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Honey-Pecan-Dark-Chocolate-Shortbread
Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/2 cup white whole wheat flour
  • 3/4 cup chopped pecans, plus extra for topping
  • 6 oz dark chocolate (70% cocoa)

Preparation

  1. Preheat oven to 350 degrees. Grease a 9 inch tart pan with a removable bottom and set aside.
  2. Using an electric mixer, beat together the butter and honey until smooth. Add the vanilla extract. Stir until combined.
  3. Add the flour one cup at a time. Blending to combine after each addition. Once all the flour is combined, stir in the chopped pecans.
  4. Pour batter into prepared pan. Use a spatula to spread batter evenly around pan. Score with a knife and poke with a fork.
  5. Bake 35-40 minutes or until lightly golden around the edges. Let cook on a wire rack at least 10 minutes before attempting to remove from pan. Once cooled, cut into pre-scored portions.
  6. While shortbread is cooling, melt the chocolate in a heat-proof bowl in the microwave in 30 second increments, stirring after each 30 second blast, until smooth.
  7. Place the cut wedges on a baking sheet lined with wax paper, drizzle with melted chocolate. Sprinkle chopped pecans on top. Place baking sheet in the refrigerator until chocolate is firm, roughly 15 minutes. Use a sharp knife to cut cookies free of any large chocolate drizzles. Store in an airtight container until serving.

Butter Pecan Shortbread

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Butter-Pecan-Shortbread
Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup firmly packed light or dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 & 1/4 cups all-purpose flour
  • 1/4 cup + 1 tablespoon chopped pecans, divided
  • 2-3 teaspoons coarse sugar (may substitute granulated sugar)

preparation

  1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
  2. Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.
  3. Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.
  4. Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.

Pecan-Toffee Shortbread

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Pecan-Toffee Shortbread

Ingredients

  • 2 cups coarsely chopped pecans
  • 1 cup butter, softened
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup cornstarch
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 (12-oz.) package semisweet chocolate morsels

Preparation

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
  2. Beat butter at medium speed with an electric mixer until creamy. Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. Stir together flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. Add vanilla and 1 cup pecans, beating at low speed just until blended.
  3. Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheet.
  4. Bake at 350° for 20 minutes or until golden brown. Remove from baking sheet to a wire rack; sprinkle shortbread with chocolate morsels. Let stand 5 minutes; gently spread melted morsels over shortbread. Sprinkle with remaining 1 cup pecans, and let cool completely (about 1 hour). Cut or break shortbread into 2- to 3-inch pieces.

Cranberry-Apple Pie with Pecan Shortbread Crust

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Cranberry-Apple-Pie-with-Pecan-Shortbread-Crust
Savor the flavors of cranberries and apples as they come together with a holiday favorite—pecan shortbread—in this stunning presentation.

Crust Ingredients

  • 1 cup finely chopped pecans
  • 1 1/2 cups butter, softened
  • 3/4 cup powdered sugar
  • 3 cups all-purpose flour

Filling Ingredients

  • 3 pounds Gala apples
  • 1 cup firmly packed light brown sugar
  • 3/4 cup sweetened dried cranberries
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • Garnishes: Toasted pecan halves, powdered sugar

Preparation

  1. Prepare Crust: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 4 to 5 minutes or until lightly toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
  2. Meanwhile, beat butter at medium speed with an electric mixer 1 minute or until creamy; add powdered sugar, beating well. Gradually add flour, beating at low speed until mixture is no longer crumbly and starts to come together into a ball. Stir in pecans. Shape one-third of dough into an 8-inch log; wrap in plastic wrap, and chill until ready to use. Press remaining dough on bottom and up sides of a 9-inch springform pan. Cover and chill crust.
  3. Prepare Filling: Peel apples. Cut into 1/4-inch-thick wedges. Toss together apples and next 4 ingredients. Spoon mixture into prepared crust. Drizzle with melted butter.
  4. Cut reserved dough log into 8 (1-inch) pieces. Gently shape each piece into a 6- to 8-inch rope. Lightly press each rope to flatten into strips. Arrange strips in a lattice design over filling.
  5. Bake at 350° for 1 hour to 1 hour and 10 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick, shielding with foil during last 30 minutes to prevent excessive browning. Cool completely in pan on a wire rack. Remove sides of pan.