Chocolate Pecan Shortbread

Makes about 3 dozen cookies

These cookies are best when they are nice and crisp, so don’t take them out of the oven too early.

Ingredients

  • 1 cup toasted pecans, cooled and chopped
  • 1 2/3 cups all-purpose flour
  • 1/2 lb (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup Dutch-process cocoa powder

Directions

  1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  2. In a food processor fitted with the steel blade or a blender, grind the pecans with 2 tablespoons of the flour until the mixture is a cornmeal texture.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, salt, and vanilla on medium speed until light and fluffy, 3 to 4 minutes.
  4. Sift the remaining flour and the cocoa together. Add to the creamed mixture with the ground pecans and mix on low until a smooth dough forms. Scrape down the bowl as needed.
  5. Scoop the dough onto the prepared baking sheets using a #100 scoop (about 2 teaspoons) about 1 1/2 inches apart. Place a piece of parchment paper on top of the scooped dough and press another baking sheet on top to flatten the dough slightly. Remove the pan and parchment from the top.
  6. Bake until evenly browned, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
  7. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  8. Store the cookies in an airtight container.

CIA FOODIES


Chocolate Pecan Shortbread

Chocolate Pecan Shortbread
Makes about 3 dozen cookies These cookies are best when they are nice and crisp, so don’t take them out of the oven too early.

Ingredients

  • 1 cup toasted pecans, cooled and chopped
  • 1 2/3 cups all-purpose flour
  • 1/2 lb (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup Dutch-process cocoa powder

Directions

  1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  2. In a food processor fitted with the steel blade or a blender, grind the pecans with 2 tablespoons of the flour until the mixture is a cornmeal texture.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, salt, and vanilla on medium speed until light and fluffy, 3 to 4 minutes.
  4. Sift the remaining flour and the cocoa together. Add to the creamed mixture with the ground pecans and mix on low until a smooth dough forms. Scrape down the bowl as needed.
  5. Scoop the dough onto the prepared baking sheets using a #100 scoop (about 2 teaspoons) about 1 1/2 inches apart. Place a piece of parchment paper on top of the scooped dough and press another baking sheet on top to flatten the dough slightly. Remove the pan and parchment from the top.
  6. Bake until evenly browned, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
  7. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  8. Store the cookies in an airtight container.

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