Melt-in-your-mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】

Melt-in-your-mouth【Pecan Shortbread Cookies】
by MaomaoMom

Both my son and husband loved the Melt-in-the-mouth shortbread cookies. Today, I made these wonderful cookies with addition of pecans. Instead of using all-purpose flour, I accidentally used cake&pastry flour. Amazingly, these cookies turn out to be so crispy, truly melting in your mouth.

核桃酥球F1 Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】
Meal type: dessert
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 30 minutes
Level: Easy
Yield: 40 cookies

Ingredients:

1) 1 Cake&pastry flour (160g), 1 cup corn starch (140g), 1/3 tsp salt;
2) 2/3 cup pecan (60);
3) 1 cup butter (240g) room temperature, 10 tbs icing sugar (80 g);
4) 1 tsp vanilla extract;

Topping:
4) 1/3 cup icing sugar (50g).

Directions:

1: Place all ingredients of Ingredient 1) in a bowl and mix well with a fork (Picture 1). Place pecans in a plastic bag, seal and crush with a rolling pin to fine pieces. Add to the flour mixture (Picture 2) and mix well.

2: Place all ingredients of Ingredient 3) in a bowl (Picture 3). Beat with an electric handheld mixer at high speed until light and fluffy (Picture 4). Add 1 tsp vanilla extract (Picture 5), beat at high speed for another 30 seconds. Add flour and pecan mixture (Picture 6) and beat until mixture resembles moist crumbs (Picture 7).

 Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】
3: Use a spatula to mix until incorporated. Transfer dough onto a large piece food wrap or in a plastic bag (Picture 8). Roll to form dough and cover well (Picture 9). Refrigerate the dough for at least 30 minutes.

Preheat oven to 350F.

4: When dough is firm, divide into two equal portions. Roll each half on a floured surface into a 1.5-cm diameter log. Cut every 1.4 cm into 20 pieces (Picture 10). Roll inot balls with your palms and place them on a parchment paper lined baking sheet (Picture 11). Space them 1.5 cm apart.

核桃酥球2 Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】
5: Bake at 350F for about 17 minutes until the outer edge starts to turn light brown. Remove from the oven and let it cool.

6: Cool completely then sprinkle some icing sugar on top (Picture 12) before serving.

核桃酥球F2 Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】
Tip: Cookies can be stored in airtight containers in the fridge for 2 weeks or in a freezer for up to 3 months.

pf button big Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】

You might also like:

This entry was posted in Dessert. Bookmark the permalink.

27 Responses to Melt-in-your-mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】

  1. lin says:

    求救:冰箱里放了1小时,拿出来硬的像石头,为什么呀?

  2. Sherry says:

    第一次做就成功了 好开心!
    可是有核桃的地方有些酸酸的 不知是为什么。。。

  3. Sonia says:

    我連續做了兩次,嚴格按照配方,放冰箱足夠久。放在烤盤上時候還很硬很硬。烤出來還是扁了。很扁很扁。能幫忙分析一下原因嗎?

  4. Maria says:

    可以用一般面粉代替低筋面粉吗?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>