Melt-in-your-mouth【Pecan Shortbread Cookies】
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.
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 30 minutes
Yield: 40 cookies
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;
4) 1/3 cup icing sugar (50g).
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).
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.
6: Cool completely then sprinkle some icing sugar on top (Picture 12) before serving.