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】

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

  1. Wendy says:

    谢谢maomao妈,我们根据你的receipe作了不少东西,大部分都很成功。
    这个桃酥也很好吃,就是我们的烤出来扁掉了,不是圆的。:)

  2. Hui says:

    数量该是40个吧?因为面量是酥饼的2倍呀。谢谢

  3. Diane says:

    毛毛妈,谢谢你的菜谱。跟你学会了不少菜。
    但是今天这个桃酥全塌陷了。好像是牛油太多了。是一条还是一杯?我用了两条,毎条是半杯。谢谢指教!新年快乐!

  4. Judy says:

    请问毛毛妈,你那个兰色带刻度的面板在哪里可以买到?

  5. Yanbo says:

    What is cake and pastry flour? Do I mix cake flour and pastry flour? What is the ratio.

  6. Eva Young says:

    毛毛妈,

    你的用材上说的低筋面粉和玉米淀粉都是1杯,但是后面的克数是160克和140克,到底应该用1 cup的量还是160g? 谢谢!!

  7. Rosefish says:

    毛毛妈请问核桃是生的还是烤熟的?

  8. meizi says:

    请问玉米淀粉是corn starch还是corn flour

  9. lin says:

    求救:冰箱里放了1小时,拿出来硬的像石头,为什么呀?

  10. 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。。。

  11. 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?

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