Crispy Pecan Shortbread Cookies
A classic buttery shortbread gets a delightful upgrade with the addition of crunchy corn flakes and a nutty pecan crust. This simple slice-and-bake recipe is perfect for making ahead, yielding tender cookies with a satisfying texture.
Πρωτότυπη συνταγή από Forkin
- Συνολικός χρόνος
- 2 ώ. 50 λ.
- Μερίδες
- 7
- Δυσκολία
- Μέτρια
- Ανά μερίδα
- 508 kcal
Πληροφορίες αλλεργιογόνων: μπορεί να περιέχει γλουτένη, γάλα, ξηροί καρποί και καρποί με κέλυφος. Ελέγχετε πάντα τη συσκευασία των υλικών αν έχετε αλλεργία.
Προετοιμασία
Υλικά
- 115 gunsalted butter, softened to room temperature
- 100 gvegetable shortening, at room temperature
- 180 gpowdered sugar, sifted
- 1,5 κ.γ.vanilla extract
- 150 gall-purpose flour
- 45 gcorn flakes, lightly crushed
- 60 gpecan, finely chopped
Εξοπλισμός
large bowl · spatula · wire rack · baking sheet · parchment paper · electric mixer · knife
Η μέθοδος
Βήμα προς βήμα
- 1
In a large bowl, use an electric mixer on medium speed to beat the softened butter and vegetable shortening until creamy, about 1-2 minutes.
Περίπου 2 λ.
- 2
Gradually add the sifted powdered sugar and continue beating for 2-3 minutes until the mixture is light and fluffy.
Περίπου 3 λ.
- 3
Beat in the vanilla extract. Switch to low speed and slowly add the all-purpose flour, mixing only until it's just combined.
Περίπου 2 λ.
Σημείωση του μάγειρα: Avoid overmixing the flour to keep the cookies tender.
- 4
With a spatula, gently fold in the lightly crushed corn flakes until they are evenly distributed throughout the dough.
Περίπου 2 λ.
- 5
Transfer the dough to a large sheet of parchment paper and use your hands to shape it into a uniform log, about 5 cm (2 inches) in diameter.
Περίπου 3 λ.
- 6
Spread the finely chopped pecans on the parchment paper. Roll the log in the pecans, pressing gently so they form an even crust on the outside.
Περίπου 3 λ.
- 7
Wrap the log tightly in the parchment paper. Refrigerate for at least 2 hours, or overnight, until the dough is very firm.
Περίπου 2 λ.
Σημείωση του μάγειρα: A well-chilled log is key to getting clean, round slices.
- 8
When ready to bake, preheat your oven to 175°C (350°F).
Περίπου 1 λ.
- 9
Remove the log from the fridge and let it rest at room temperature for 10 minutes. Using a sharp knife, slice the log into rounds approximately 6mm (1/4-inch) thick.
Περίπου 4 λ.
Σημείωση του μάγειρα: If the log flattens while slicing, gently roll it on the counter to reshape.
- 10
Place the cookie slices on an ungreased baking sheet, leaving about 5cm (2 inches) of space between them as they will spread slightly.
Περίπου 2 λ.
- 11
Bake for 15 minutes, or until the edges are a light golden brown.
Περίπου 15 λ.
- 12
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Περίπου 2 λ.
Σημείωση του μάγειρα: The cookies will be delicate when hot, so letting them firm up on the sheet prevents breaking.
Ανά μερίδα
Διατροφικά στοιχεία
- Θερμίδες
- 507,6kcal
- Πρωτεΐνη
- 3,4g
- Υδατάνθρακες
- 49,1g
- Λιπαρά
- 34g
- Φυτικές ίνες
- 1,6g
- Σάκχαρα
- 26,1g
Εκτίμηση με βάση τις ποσότητες των υλικών της συνταγής. Οι τιμές μπορεί να διαφέρουν ανάλογα με τις μάρκες και τις αντικαταστάσεις.
Διατηρήστε το σωστά
Store in an airtight container at room temperature for the best texture.