Post by Loupy on May 13, 2014 13:59:22 GMT -7
Pecan Shortbread Cookies
From Ina Garten @ www.foodnetwork.com/
1999, The Barefoot Contessa Cookbook, All Rights Reserved
This recipe can easily be doubled, as what was shown in the episode.
Prep: 15 min
Inactive: 30 min
Cook: 20 min
Total Time: 1 hr 5 min
Yield: 20 to 24 cookies
Ingredients
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.
Add the vanilla and almond extracts.
In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.
Add the pecans and mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk. (Or roll into a log for easier cutting...see notes below)
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like).
Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature and serve.
Cooks Notes:
The important thing to remember is that this is a shortbread dough and is supposed to be crumbly. (how you get flaky deliciousness) It needs to be worked like pie crust rather than cookie dough. I would advise creaming the butter and sugar with your electric mixer and doing the rest by hand. Blend in the flour with a fork or pastry tool. Then literally flour your hands up and get in them in there to finish it. Make sure the nuts are the last step, and are finely chopped so you have no problem rolling it out. TAKE YOUR TIME. The rolling out cannot be done quickly and correctly. Remember it's crumbly. Flour it like you would pie crust to keep it from sticking to the roller.
The dough is crumbly, but like one other reviewer said you have to really treat this like pie dough vs cookie batter. I also followed another posters recommendation to roll the dough into logs, chill & the slice. I loved this method better than having to roll out & using square cutters. I made smaller logs & ended up with 4 dozen small cookies. They will go perfectly with my nightly cup of tea!
Wow - these are good. If you don't overhandle the dough, and don't bake them too long, they are light and delicious. I highly recommend toasting the pecans a bit before adding them (make sure they are cooled off). Also, I learned to add a teaspoon or so of vodka or other high proof liquor to my pastry crusts to make them easier to roll out, and this tip worked with this dough too! Use about 2-3 teaspoons, and sprinkle into your dough after you've added the pecans, and work it in quickly with a sharp big spoon, or a pastry blender. Use a high proof liquor because you want it to evaporate out while baking, leaving a nice tender crispy pastry or cookie. I used brandy with this recipe, but rum, bourbon, or whiskey would work too. Sure fixed the crumbling problem. I also used the log roll and chill method - worked just fine.
From Ina Garten @ www.foodnetwork.com/
1999, The Barefoot Contessa Cookbook, All Rights Reserved
This recipe can easily be doubled, as what was shown in the episode.
Prep: 15 min
Inactive: 30 min
Cook: 20 min
Total Time: 1 hr 5 min
Yield: 20 to 24 cookies
Ingredients
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.
Add the vanilla and almond extracts.
In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.
Add the pecans and mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk. (Or roll into a log for easier cutting...see notes below)
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like).
Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature and serve.
Cooks Notes:
The important thing to remember is that this is a shortbread dough and is supposed to be crumbly. (how you get flaky deliciousness) It needs to be worked like pie crust rather than cookie dough. I would advise creaming the butter and sugar with your electric mixer and doing the rest by hand. Blend in the flour with a fork or pastry tool. Then literally flour your hands up and get in them in there to finish it. Make sure the nuts are the last step, and are finely chopped so you have no problem rolling it out. TAKE YOUR TIME. The rolling out cannot be done quickly and correctly. Remember it's crumbly. Flour it like you would pie crust to keep it from sticking to the roller.
The dough is crumbly, but like one other reviewer said you have to really treat this like pie dough vs cookie batter. I also followed another posters recommendation to roll the dough into logs, chill & the slice. I loved this method better than having to roll out & using square cutters. I made smaller logs & ended up with 4 dozen small cookies. They will go perfectly with my nightly cup of tea!
Wow - these are good. If you don't overhandle the dough, and don't bake them too long, they are light and delicious. I highly recommend toasting the pecans a bit before adding them (make sure they are cooled off). Also, I learned to add a teaspoon or so of vodka or other high proof liquor to my pastry crusts to make them easier to roll out, and this tip worked with this dough too! Use about 2-3 teaspoons, and sprinkle into your dough after you've added the pecans, and work it in quickly with a sharp big spoon, or a pastry blender. Use a high proof liquor because you want it to evaporate out while baking, leaving a nice tender crispy pastry or cookie. I used brandy with this recipe, but rum, bourbon, or whiskey would work too. Sure fixed the crumbling problem. I also used the log roll and chill method - worked just fine.