While dough is chilling, preheat oven to 325° F with oven rack in middle position. Chill the cut-out cookies for 20-30 minutes in the fridge (10-15 in freezer) to firm up the butter. Re-roll any excess dough and repeat the process until all the dough has been used. transfer them to the baking sheets very gently with a knife, spacing them about 3/4" apart. Using small 1 1/2 - 2" cookie cutters, cut the rolled dough into shapes. Place another piece of parchment paper on top of the dough and roll out the dough, between parchment to a 1/4 inch thickness. Dump the dough out onto a large sheet of parchment paper and press together into a disc. You may need to stop and scrape down the sides a couple times. Add the chopped pecans into the dough and continue to pulse until the dough starts to come together into clumps when you squish it together. Add the butter cubes and the vanilla and continue to pulse until the mixture begins to resemble a course meal. Pulse a couple times to combine ingredients. Add to the food processor bowl the flour, sugar, tapioca flour, salt, and xanthan gum. In the bowl of a food processor, chop pecans until small 1/4" pieces remain. Line 2 heavy baking sheets with parchment paper and set aside. Though they are not as sturdy as sugar cookies for decorating, they make for a heavenly bit of dessert to go with a hot beverage! Shortbread cookies contain no leavening agents and contain a large amount of butter resulting in a crumbly tender cookie. This results in a much sturdier cookie that is convenient for decorating and longer term storage. Traditional sugar cookie dough will include eggs and other leavening, such as baking powder or baking soda, in addition to the butter and flour. Though these cookies are rolled and cut out like sugar cookies, shortbread cookies are distinctively different in both flavor and texture. What is the difference between a sugar cookie and a shortbread cookie? Once they are cooled and filled then they become less fragile. If you try to fill them while still warm, you risk the cookies breaking apart. Once the cookies are baked, make sure that both the caramel and your cookies are fully cooled. You can do this by just throwing them in the fridge or freezer for a few minutes. Before baking be sure and chill the cut-out cookies until they have firmed back up. No room temperature butter here! Once you roll out the dough, you will want to work quickly so all the butter doesn’t soften too much. The key to making this heavenly butter pecan shortbread is to be sure that your butter is chilled. It’s just a matter of pulsing the dry ingredients then adding in the butter, vanilla and pecans and continuing to pulse until crumbly. The dough for this simple pecan shortbread cookie recipe comes together in just minutes! By using a food processor, mixing up a batch of these is surprisingly simple, not to mention delicious. #Best pecan shortbread cookie recipe how to
How to Make Easy Gluten Free Pecan Shortbread:
Now that I have to eat exclusively gluten free, I have adapted a few of her recipes to work for gluten free variations. I have had this book since I was a teenager and in addition to the delightful recipes, the wealth of information it includes on the science behind baking and flavor pairings etc. This recipe is adapted from my absolute favorite dessert book “ In the Sweet Kitchen” by Regan Daley. They translated to a gluten free version very well and are even great a couple days old! We make these cookies every year and they have become one of our favorite holiday cookie recipes. These gluten free pecan shortbread cookies boast a tender, buttery, crumb and are made the ultimate shortbread by sandwiching a layer of caramel in between!
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