DISH RESEARCH · Dessert
pecan shortbread cookie
Also known as: Cookies, shortbread, commercially prepared, pecan
Alyssa Rimmer’s selected pecan shortbread cookies beat almond flour, butter, confectioners’ sugar and maple syrup into a dough with chopped pecans, chill it as a log, then slice and bake rounds.
About pecan shortbread cookie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Alyssa Rimmer’s selected pecan shortbread cookies use almond flour, butter and maple syrup for a crisp, buttery slice-and-bake version. Chopped pecans bring nut pieces into the dough, while cinnamon and vanilla season it.
Almond flour, unsalted butter, confectioners’ sugar, ground cinnamon, table salt, maple syrup, vanilla and the optional maple flavouring are beaten together. The chopped pecans are mixed in after the dough forms.
The dough is shaped into a log on plastic wrap, wrapped and rolled against the counter to round it. Chilling firms the log before slicing.
The firm dough is cut into thin rounds and arranged on a parchment-lined sheet. Baking turns the cookies lightly brown without changing their round slice-and-bake form.
The cookies cool briefly on the sheet before moving to a rack to cool completely. Their almond-flour base and chopped pecans complement the selected maple-and-cinnamon seasoning.
Ingredients in pecan shortbread cookie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Cuisines & regions
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