DessertSnack

Crispy Pecan Shortbread Cookies

Name: Crispy Pecan Shortbread Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 2 h 50 min
Yield: 7 porcji
Cuisine: american
Ingredients: 115 g unsalted butter softened to room temperature; 100 g vegetable shortening at room temperature; 180 g powdered sugar sifted; 1,5 łyżeczka vanilla extract; 150 g all-purpose flour; 45 g corn flakes lightly crushed; 60 g pecan finely chopped

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 50 min
Porcje: 7
Trudność: Średni
Na porcję: 508 kcal

Informacja o alergenach: może zawierać gluten, mleko, orzechy i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

115 gunsalted butter, softened to room temperature
100 gvegetable shortening, at room temperature
180 gpowdered sugar, sifted
1,5 łyżeczkavanilla extract
150 gall-purpose flour
45 gcorn flakes, lightly crushed
60 gpecan, finely chopped

Sprzęt

large bowl · spatula · wire rack · baking sheet · parchment paper · electric mixer · knife

Sposób przygotowania

Krok po kroku

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.
Około 2 min
2
Gradually add the sifted powdered sugar and continue beating for 2-3 minutes until the mixture is light and fluffy.
Około 3 min
3
Beat in the vanilla extract. Switch to low speed and slowly add the all-purpose flour, mixing only until it's just combined.
Około 2 min
Wskazówka kucharza: 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.
Około 2 min
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.
Około 3 min
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.
Około 3 min
7
Wrap the log tightly in the parchment paper. Refrigerate for at least 2 hours, or overnight, until the dough is very firm.
Około 2 min
Wskazówka kucharza: A well-chilled log is key to getting clean, round slices.
8
When ready to bake, preheat your oven to 175°C (350°F).
Około 1 min
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.
Około 4 min
Wskazówka kucharza: 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.
Około 2 min
11
Bake for 15 minutes, or until the edges are a light golden brown.
Około 15 min
12
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Około 2 min
Wskazówka kucharza: The cookies will be delicate when hot, so letting them firm up on the sheet prevents breaking.

Na porcję

Wartości odżywcze

33%Ocena

Kalorie: 507,6kcal
Białko: 3,4g
Węglowodany: 49,1g
Tłuszcz: 34g
Błonnik: 1,6g
Cukry: 26,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store in an airtight container at room temperature for the best texture.