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.
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。