Grandma's Chocolate Dipped Shortbread
Shortbread cookies are many people's holiday favorite (mine included) and there are so many ways that you can change up this easy recipe. Try out this chocolate dipped shortbread cookie recipe with pecan as they are delicious! A basic shortbread recipe made sweeter and more decadent by the addition of chocolate and pecans. You will love this holiday baking recipe!
This shortbread easy cookies recipe is sure to remind you of holiday cookie recipes but is a cookie that can be enjoyed all year long. And if this shortbread easy cookies recipe weren't enough, the easy cookies recipe is dipped in chocolate and then sprinkled with chopped pecans. This easy cookie recipe uses simple ingredients to include room temperature butter, flour, sugar and vanilla extract. To dip the easy cookie recipe, you will need melted chocolate chips and crushed pecans, that are added to the cookies once the cookies are cooled.
The crushed pecans in this holiday cookie recipe add a nice crunch to this classic cookie recipe. Just like all of your ingredients in this easy cookie recipe, you want to make sure that your pecans are fresh and of good quality for recipe success. You'll find pecans in a variety of forms, from sealed in plastic bags, packed in cans or pecans that are whole in the shell. If you want pecans that are the freshest and most flavorful, you'll want to choose the pecans that are whole in the shell. You will most likely use shelled pecans for your easy cookie and dessert recipes, and for this, you want to make sure and store them properly as shelled pecans will absorb odors in your pantry and can turn rancid quickly. Store pecans in the fridge in a sealed container for up to six months. Unshelled pecans will stay fresh for about three months at room temperature, or you can freeze them in in a plastic container for up to one year.
Shortbread cookies are one of the most popular holiday cookie recipes. Shortbread is an easy cookie recipe to make, but with that said there are a few tips you will want to follow. When making easy cookie recipes you want to make sure and follow the directions for using room temperature butter. Room temperature is important when you are making easy cookie recipes and dessert recipes when you are making your batter. Typically the room temperature butter is mixed with the sugar, and if the butter is too hard, the cookie recipe won't mix properly. If you use hard butter, you will end up overworking the cookie batter, which will change the quality of the cookies. You also don't want to use melted butter, melted butter is very different from room temperature butter, and if used will make your cookies tough. A good idea when you are making your holiday cookie recipes is to plan a head of time. If you know you will be baking easy cookies or dessert recipes, leave out a pound or two of butter the night before, and it will be ready to use the next day.
For your easy cookies, you want to be sure and cream the room temperature well with the sugar before you add any of the other ingredients. By thoroughly mixing the butter with the sugar, you don't have to take much time to mix the other ingredients in the cookie recipe which will help to keep the cookies tender. Another thing that might seem obvious is to scrape down the bottom of the mixing bowl. This simple tip will help to ensure that the butter is evenly distributed throughout the cookie batter. It's a good idea to chill the cookie dough before and after you shape them, as it will help to retain their shape when baked. Chilling the cookie dough will also help to reduce the cookies spreading in the oven, ensuring they look good on your cookie trays.
Makes 24 cookies
1 cup unsalted butter, softened to room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/2 cup chocolate chips
1/2 cup crushed pecans
With a handheld or standing mixer, beat together the butter, sugar and vanilla until creamy.
Slowly add in the flour and continue to mix on medium until all the flour is incorporated.
Roll the dough into a log that 2 - 3 inches thick and then cover with plastic wrap.
Cover and chill in fridge for 30 minutes to 1 hour.
Remove plastic wrap and cut the log into slices about 1/2 inch thick.
Line a pan with parchment paper, and bake at 350F for 12 - 16 minute or until golden.
Let cool on wire rack.
While cooling, melt 1/2 cup chocolate.
When the cookies are cool, dip half the cookie into the chocolate and then sprinkle with chopped pecans.
Nutrition Facts of Grandma's Chocolate Dipped Shortbread Cookies from Grandmother's Kitchen
Ingredients: Butter, sugar, vanilla extract, flour, chocolate chips, pecans.
* Percentages (%) are based on a 2000 calorie diet.* The entire recipe has been calculated for 24 servings *Per Serving: Calories 163, Calories from Fat 95, Total Fat 10.6g 16%, Saturated Fat 5.8g 29%, Cholesterol 21mg 7%, Sodium 58mg 2%, Potassium 37mg 1%, Carbohydrates 16.0g 5%, Dietary Fiber 0.7g 3%, Sugars 7.5g, Protein 1.7g, Vitamin A 5% · Vitamin C 0%, Calcium 1% · Iron 3%
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