Wednesday, December 2, 2009

Better with Time!

If you would like to get a head start on your holiday baking, the cookie for today is a great choice. These pecan shortbread cookies get better as they age which means you can make them early in the month and enjoy them for the next few weeks. You can also make the dough, place it in the freezer, then bake them when you're ready. The almond extract gives this dough a great flavor. Enjoy!


Pecan Shortbread Cookies
1 3/4 c. flour
1/2 t. vanilla
1/2 c. sugar
pinch of salt
2 drops of almond extract
1 c. pecans
1 c. butter at room temperature

Cream butter in mixer with sugar and vanilla. Add flour in small additions. Don't beat dough too much. Scrape down bowl during mixing. Add pecans. Add almond extract. Wrap dough in plastic wrap. Press dough into a flat rectangle. Chill 1 hour or more.

Preheat oven to 325 bake 15 to 20 minutes. Lightly flour surface and rolling pin. Roll 1/4" thick. Sprinkle w/sugar, press into dough with rolling pin. Use 2 1/2" cutter. Bake on parchment covered cookie sheet. Don't brown, bake just until lightly colored. Makes 22-24 cookies.

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1 comment:

  1. CindyDecember 2, 2009 at 1:09 PM

    I love your blog, your recipes, your encouraging words!

    ReplyDelete

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Best-Ever Apple Pie--Really!

You just can't beat a good ol' American apple pie for a great dessert. This recipe was featured in the September 2008 issue of Southern Living. It has five pounds of apples in it!! The picture above is the picture of the pie I made. It was so good! As you read the recipe, you will notice that the crust is a little different--it has cornmeal in it. It also uses apple juice as the wetting agent. The trick is rolling the top crust out large enough to cover that mound of apples. If you love apple pie, try this one. I don't think you'll be disappointed!