Baking Challenge: Pecan Shortbread Melts

I didn’t get around to baking last week since I was too busy simultaneously developing a sinus infection and working overtime, but I’m on the mend now, and I believe cookies will help keep me on the path to good health.  After all, a balanced diet is a cookie in each hand.  A friend of mine slaps his forehead in exasperation whenever I say that, but I still maintain it’s true.

I went rummaging on one of Mom’s cookbook shelves not long ago, and I came across two intriguing and heretofore unused cookie books:  Cookies (formerly titled The Great Big Cookie Book; not sure why they changed that) and The Ultimate Cookie Book.  I asked for, and received, permission to appropriate these books, and found dozens of recipes I want to try, starting with this one from the “Ultimate” book.

The aroma wafting out of the oven while these baked was unlike anything I’d ever smelled.  It was so rich and delectable I liked this recipe before I’d even tried one, and they did not disappoint once I had.  This is a very crumbly melt-in-your-mouth kind of cookie.  Think Keebler Pecan Sandies, only lighter, not as hard and slightly less sweet.

Pecan Shortbread Melts

1 cup unsalted butter, softened
1/3 cup confectioners’ sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
3/4 cup finely chopped pecans
superfine sugar (I once again ignored this and used granulated; seemed fine [har!])

Preheat oven to 325 degrees.  Cream butter in a large bowl.  Blend in confectioners’ sugar and vanilla.  Sift flour and salt into creamed mixture.  Blend using wooden spoon.  Fold in pecans.

Shape dough into small balls the size (and shape; more like logs than balls per the picture in my book) of dates, and dredge in superfine sugar.  Arrange on ungreased cookie sheets.  You can put these pretty close together on the sheet.  They spread out slightly, but not much.  I got most of them on one large cookie sheet.

Bake 25 to 35 minutes.  Mine browned lightly on the bottom in 20-25 minutes.  If desired, broil 2 minutes or until lightly browned.  As far as I can tell, this is just for looks.  I didn’t broil most of mine, though I tried it on the last few.  There was no discernible difference in taste.  When done, transfer to wire racks and let cool.

Pecan Shortbread Melts

Uncle Paul evaluates the result of my efforts

So that’s it for this week’s challenge.  Time & health permitting, I’ve got something ambitious in mind for next week.  See you then!

 

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