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.
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).
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.
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。：）
应该是半圆。
数量该是40个吧？因为面量是酥饼的2倍呀。谢谢
是40个。
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！
我用1杯，面粉都是packed的，最好用称量版，如果冷藏后，做的时间太长面团变太软，可以再冷藏30分钟，再烤。
请问毛毛妈，你那个兰色带刻度的面板在哪里可以买到？
淘宝上买的硅胶垫。
What is cake and pastry flour? Do I mix cake flour and pastry flour? What is the ratio.
Cake & pastry flour is a type of flour that is often used to make cake or pastry. It has lower protein content and consists entirely of soft wheat. You can buy it from grocery stores.
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！！
材料不同，虽然体积一样，重量也是不一样的。方子没错。
毛毛妈请问核桃是生的还是烤熟的？
我直接用生的。
请问玉米淀粉是corn starch还是corn flour
corn starch
求救:冰箱里放了1小时，拿出来硬的像石头，为什么呀?
是冷藏
是冷藏的，后来使劲揉，终于揉开了。谢谢。
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。。。
好奇怪，难道核桃不新鲜了。
换了一批新的核桃，这次香甜可口！果然是核桃的问题。 谢谢毛毛妈～
太好啦。
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？
不会是球状的扁点没关系。
可以用一般面粉代替低筋面粉吗？
口感会差些。