|
| Home
-> [Bakery, Cookies & Bars, Desserts, Fruits, Pastry] -> [Pecan-lemon shortbread hearts Recipe] |
| |
| |
Pecan-lemon shortbread hearts
|
| Artist: |
_ |
| Categories: |
Bakery, Cookies & Bars, Desserts, Fruits, Pastry |
| Yield: |
24 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1 1/2
| cup | All-purpose flour | | 1/2
| cup | Sugar | | 1/4
| cup | Cornstarch | | 1
| tbsp | Lemon zest, plus 1 teaspoon | | 1/4
| tsp | Salt | | 3/4
| cup | Unsalted butter, chilled | | | -cut in ? cubes | | 1/2
| tsp | Vanilla extract | | 1
| cup | Pecans | | | Vanilla sugar, optional |
|
Procedures:
| 1 | Recipe by: williams sonoma cookies and biscotti p. | | 2 | 24 in food processor combine the flour, sugar, cornstarch, lemon zest and salt. | | 3 | Process briefly until well mixed. | | 4 | Add the butter and vanilla and , using rapid off-on pulses cut in until the mixture resembles a fine meal. | | 5 | Add the pecans and process until finely chopped. | | 6 | Transfer the mixture to a large sheet of waxed paper and gather together into a flat disk. | | 7 | Top with a second sheet of waxed paper. | | 8 | Roll out the dough ?inch thick. | | 9 | Using a 3-inch or smaller heart shaped cutter, cut out cookies. | | 10 | Transfer to ungreased cookie sheets, spacing them ?inch apart. | | 11 | Gather up the scraps and repeat. | | 12 | Sprinkle the cookies with vanilla sugar if desired. | | 13 | Bake until just beginning to color, about 20 minutes. | | 14 | Transfer to wire racks and let cool for 5 minutes. | | 15 | Store in an airtight container for up to 1 week. |
|
|
|
| |
| |
| |
|
|
|
|
|
|