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World’s Best Pecan Shortbread Cookies

pecan Shortbread
pecan Shortbread

 

 

 

 

 

Pecan Shortbread

The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store.  Here’s my version.  It’s easy to make and is sure to become a family favorite.

Ingredients for Pecan Shortbread

  1. ½ cup light brown sugar
  2. 1 cup butter – unsalted
  3. 1½ cups all purpose flour
  4. ½ cup corn flour (corn starch)
  5. ½ cup chopped pecans finely ground
  6. ½ cup chopped pecans
  7. ½ tsp vanilla
  8. Demerara sugar or extra light brown sugar for dusting

Directions for Pecan Shortbread

Preheat oven to 325°.  In a bowl combine the flour, corn starch, and finely ground pecans.  In the bowl of a mixer cream the sugar and the butter.  Add the vanilla and the chopped pecans.  Slowly add the flour mixture and combine to form a dough.

Roll out the dough to approximately 3/8 of an inch in thickness on a well floured surface or a large Silpat and cut into rounds 2 – 2½ inches in diameter.  Place on an ungreased baking sheet or one with a Silpat and bake for about 28 minutes until the edges are slightly browned.  As soon as you remove them from the oven lightly sprinkle with Demerara sugar.  Remove to a wire rack to cool.  They will keep in an air tight container for a few weeks but don’t worry they’ll be eaten long  before the expiration date.

 

Here are a few items to help make this recipe:
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat, 14-1/2-Inch by 10-Inch
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Shee

 

 

 

 

 
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These cookies are sure to bring out the Scotty in you!  5 paws

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2013 all rights reserved

 

World's Best Pecan Shortbread Cookies
Yields 24
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Save Recipe
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Prep Time
15 min
Cook Time
28 min
Prep Time
15 min
Cook Time
28 min
Ingredients
  1. 1/2 cup light brown sugar
  2. 1 cup butter - unsalted
  3. 1 1/2 cups all purpose flour
  4. 1/2 cup corn flour (corn starch)
  5. 1/2 cup chopped pecans finely ground
  6. 1/2 cup chopped pecans
  7. 1/2 tsp vanilla
  8. Demerara sugar or light brown for dusting
Instructions
  1. Preheat oven to 325 degrees
  2. In a bowl combine the flours and finely ground pecans, set aside
  3. In the bowl of a mixer cream the sugar and the butter. Once creamed add the vanilla and the chopped pecans. Once combined slowly add the flour mixture and stir until a dough is formed. Roll out to approximately 3/8 of an inch thick and cut into rounds. Place onto a ungreased baking sheet and bake for 28 minutes or until edges begin to brown. Remove from oven and sprinkle with extra sugar, place onto wire rack to cool completely.
Notes
  1. Biscuits can be shaped into any style desired, and can be stored in an air tight container for a week or two.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Posted on

Peanut Butter Shortbread

Peanut Butter Scottish Shortbread

Peanut Butter Scottish Shortbread

 

 

 

 

 

 

I’m in an experimental mode trying out this new recipe format and I needed a quick recipe to post so I broke out my great peanut butter shortbread recipe.  The recipe format didn’t work so here’s my standard recipe format for my great Peanut butter Scottish shortbread.

Ingredients for Peanut Butter Scottish Shortbread

  1. 16 oz butter
  2. 16 oz peanut butter
  3. 1 cup caster sugar
  4. 3 cups flour
  5. 1 cup rice flour

Preheat oven to 325°

In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.

In a separate bowl put the two flours and whisk to blend.  Slowly the flour add to the creamed butters and sugar.  Continue to mix until completely combined.  Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet.  Use a fork or a cookie stamp to flatten slightly.  Bake for about 28 minutes until lightly browned.  Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.

 

Here’s a few items to help prepare this recipe
OXO Good Grips Medium Cookie Scoop
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Peanut Butter in a shortbread cookie, Sheer Genius ! 5 paws for sure!

 

IMG

 

 

 

 

 

 

Peanut Butter Shortbread
Yields 60
A great cookie
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 16 oz butter
  2. 16 oz peanut butter
  3. 1 cup caster sugar
  4. 3 cups flour
  5. 1 cup rice flour
Instructions
  1. Preheat oven to 325°
  2. In the bowl of the mixer put the butter, peanut butter and sugar and cream until completely combined.
  3. In a separate bowl put the two flours and whisk to blend. Slowly the flour add to the creamed butters and sugar. Continue to mix until completely combined. Use a #40 scoop or a tablespoon to form balls and place on an ungreased baking sheet. Use a fork or a cookie stamp to flatten slightly. Bake for about 28 minutes until lightly browned. Remove from the oven and let sit for a few minutes before removing to a wire rack to cool completely.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

 

 

 

Posted on

Blueberry Shortbread Crumble

Blueberry Shortbread Crumble

 

 Blueberry Shortbread Crumble

A trip this week to our local produce market ( always a high point of the week)  Left us with a plethora of ideas for dishes this week.  The one thing that caught my eye as we came in were not only gorgeous strawberries, but fantastic blueberries.  I’ve been working on some shortbread recipes lately and the Blueberry Shortbread Crumble evolved as I looked through the store for more goodies.

The shortbread recipe I used for this will make either two pans or one pan and a bunch of different shapes of shortbread (which is what I did).

Equipment and special items for Blueberry Shortbread Crumble:

  1.  1 9X9 inch cake pan
  2. large bowl for crumble mix
  3. mixer (a we prefer KitchenAid 6 qt).
  4. 2 pints fresh Blueberries

Recipe for Crumble:

  1. 1/2 cup butter melted
  2. 1/3 cup sugar
  3. 1/3 cup brown sugar
  4. 1 3/4 cups flour
  5. 1 tsp cinnamon
  6. Pinch of salt
  7. Powdered sugar for topping (optional)

Melt butter in small saucepan or in microwave (if using microwave let it cool slighty before continuing with the recipe).  Put the sugars and flour into a large bowl and whisk lightly to incorporate.  Pour in the melted butter and stir with a fork gently until all is mixed and large chunks are formed.  Do not stir too hard and break up the crumbs you want to end with many large pieces in the mix.  Set bowl aside, please note that this recipe will supply enough Crumble for two recipes.

Recipe for Shortbread:

 

  1. 2 cups of butter ( 4 sticks or 1 lb.) softened
  2. 1 cup granulated sugar
  3. 3 cups flour
  4. 1 cup rice flour ( if you do not have rice flour just use another cup of regular flour).
  5. 1 egg yolk
  6. 2 tsps vanilla (optional)

In the bowl of the mixer place the sugar and the butter and cream. Slowly add the flours until a dough is formed.  Turn out onto a lightly floured surface and knead into a ball, flatten slightly and cut in half.  If only making one pan or making biscuits with the second half, wrap that half in plastic wrap and refrigerate.

Directions for Blueberry Shortbread Crumble

Preheat oven to 375º

 Taking half the recipe of shortbread, roll out to approximately a 9 X 9 inch square which will be about a 1/2 inch thick.  Take the square of dough and place into  the 9 X 9 cake pan and press firmly into pan  making sure it presses to all sides.  You can, if you want, line the pan with parchment to make pulling it out of the pan easy, just be careful not to crack the shortbread as you remove it.  

Place a layer of blueberries over the shortbread.

 

blueberries on top of shortbread
blueberries on top of shortbread

 

 

 

 

 

 

Now place a layer of the crumble on top of the shortbread and blueberries. press down very lightly.  Place in the center of the oven and bake for 1 hour.  Remove from the oven and place on a wire rack to cool completely.  Once cooled cut into 9 squares and enjoy.  Great as a breakfast treat, or as a anytime snack or microwave a short time to warm and serve with vanilla ice cream.

Blueberry Shortbread Crumble
Blueberry Shortbread Crumble

 

 

 

 

 

 

 

 

Here are few things to make your baking easier:
KitchenAid KP26M1PSL Professional 600 Series 6-Quart Stand Mixer, Silver
Cuisinart AMB-9SCK 9-Inch Chef’s Classic Nonstick Bakeware Square Cake Pan, Silver

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

Blueberry Shortbread Crumble
Yields 9
A delicious treat for breakfast or as a dessert
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Recipe for Crumble
  1. 1/2 cup butter melted
  2. 1/3 cup sugar
  3. 1/3 cup brown sugar
  4. 1 3/4 cups flour
  5. 1 tsp cinnamon
Recipe for Shortbread
  1. Preheat Oven to 375°
  2. 1 cup of sugar
  3. 2 cups of butter ( 4 sticks or 1 lb.) softened
  4. 3 cups flour
  5. 1 cup rice flour ( if you do not have rice flour just use another cup of regular flour).
  6. 1 egg yolk
Instructions
  1. Directions for the Crumble
  2. Melt butter in small saucepan or in microwave (if using microwave let it cool slighty before continuing with the recipe). Put the sugars and flour into a large bowl and whisk lightly to incorporate. Pour in the melted butter and stir with a fork gently until all is mixed and large chunks are formed. Do not stir too hard and break up the crumbs you want to end with many large pieces in the mix. Set bowl aside, please note that this recipe will supply enough Crumble for two recipes.
  3. Directions for the Shortbread
  4. In the bowl of the mixer place the sugar and the butter and cream. Slowly add the flours until a dough is formed. Turn out onto a lightly floured surface and knead into a ball, flatten slightly and cut in half. If only making one pan or making biscuits with the second half, wrap that half in plastic wrap and refrigerate.
Assembly and Cooking Directions
  1. Taking half the recipe of shortbread, roll out to approximately a 9 X 9 inch square which will be about a 1/2 inch thick. Take the square of dough and place into the 9 X 9 cake pan and press firmly into pan making sure it presses to all sides. You can, if you want, line the pan with parchment to make pulling it out of the pan easy, just be careful not to crack the shortbread as you remove it.
  2. Place a layer of blueberries over the shortbread.
  3. Now place a layer of the crumble on top of the shortbread and blueberries. press down very lightly. Place in the center of the oven and bake for 1 hour. Remove from the oven and place on a wire rack to cool completely. Once cooled cut into 9 squares and enjoy. Great as a breakfast treat, or as a anytime snack or microwave a short time to warm and serve with vanilla ice cream.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/