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.
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).
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.
5: Bake at 350F for about 15 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.
Tip: Cookies can be stored in airtight containers in the fridge for 2 weeks or in a freezer for up to 3 months.