Crispy Pecan Shortbread Cookies

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Ingrediënten

De bereidingswijze

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1. 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.

   Ongeveer 2 min

2. 2

   Gradually add the sifted powdered sugar and continue beating for 2-3 minutes until the mixture is light and fluffy.

   Ongeveer 3 min

3. 3

   Beat in the vanilla extract. Switch to low speed and slowly add the all-purpose flour, mixing only until it's just combined.

   Ongeveer 2 min

   Tip van de kok: Avoid overmixing the flour to keep the cookies tender.

4. 4

   With a spatula, gently fold in the lightly crushed corn flakes until they are evenly distributed throughout the dough.

   Ongeveer 2 min

5. 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.

   Ongeveer 3 min

6. 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.

   Ongeveer 3 min

7. 7

   Wrap the log tightly in the parchment paper. Refrigerate for at least 2 hours, or overnight, until the dough is very firm.

   Ongeveer 2 min

   Tip van de kok: A well-chilled log is key to getting clean, round slices.

8. 8

   When ready to bake, preheat your oven to 175°C (350°F).

   Ongeveer 1 min

9. 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.

   Ongeveer 4 min

   Tip van de kok: If the log flattens while slicing, gently roll it on the counter to reshape.

10. 10

    Place the cookie slices on an ungreased baking sheet, leaving about 5cm (2 inches) of space between them as they will spread slightly.

    Ongeveer 2 min

11. 11

    Bake for 15 minutes, or until the edges are a light golden brown.

    Ongeveer 15 min

12. 12

    Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

    Ongeveer 2 min

    Tip van de kok: The cookies will be delicate when hot, so letting them firm up on the sheet prevents breaking.