![]() ![]() For everything! Especially for Christmas and for the holiday season. These shortbread pecan cookies are perfect. You see, cookies (such as almond crescent cookies or cranberry noels) and milk - those go well together. They are the reason my husband almost finished a gallon of milk in a matter of 3 days. They are the reason I look forward to coming home from work every day. Pecan shortbread cookies have been my faithful companions over the last several days. If you love cookies rich with the flavor of toasted nuts and the butter - this is the recipe for you. Using toasted pecans is very important in this recipe! Toasting pecans in the oven really brings out their flavor and makes the pecan shortbread cookies the way they are meant to be: nutty, melt-in-your-mouth, delicate. If these cookies do disappear quickly from your kitchen, you can always make other delicious Christmas cookies, such as almond shortbread cookies with Amaretto or hazelnut shortbread cookies. You will have a hard time restraining yourself from eating the whole batch (or two) too fast. The pecan shortbread cookies are so buttery, light, crumbly, and full of pecan flavor. It's a great recipe for Christmas and the holiday season. They’ll last for 6 months! Thaw them either in the fridge or on the counter for delayed snacking.These pecan shortbread cookies are made with just butter, sugar, flour, vanilla extract, and toasted pecans. There’s cream in there, after all! Chill for up to 5 days in the fridge.Īs for freezing, layer up your slices in a freezer bag with parchment paper between the bars to prevent them from sticking together. Yes, shortbread pecan bars need to be refrigerated. Storing and Freezing Shortbread Pecan Bars If you’re going to freeze them and serve them later, then you’ll want to chill, slice, and then freeze. Get Clean Slices – Pecan pie cookie bars cut cleanly after they’ve chilled in the refrigerator.If they’re still too wiggly after some time at room temperature, bake them a bit longer. Remove from the heat when the center is still jiggly – they’ll set while they cool. Don’t Overbake! Don’t wait until the shortbread pecan bars have totally set to remove them from the oven.Make Them Dairy Free – The butter and heavy cream are your lactose offenders here, so you’ll need suitable substitutes–plant-based butters and margarine are all well and good as long as they’re in stick form, not a tub.Īs for the cream, full fat coconut milk is often easier to find than dairy-free whipping cream.Light Corn Syrup – I’ve heard some like to use maple syrup as a substitute for light syrup – sounds delicious and seasonal!Īgave or a homemade simple syrup would both be totally fine to use, too.Remember that this pecan pie bars recipe calls for packed sugar – really pack it down in there! Light Brown Sugar – For the pie filling! Dark brown sugar works as well, especially if you want a richer flavor.Granulated Sugar – For the crust! Since we’ll be creaming the sugar with the butter, coconut sugar is the only good substitute.Unsalted Butter – You can use regular salted butter to make the shortbread, too – just leave out the additional salt in the recipe.Īnd keep in mind it should be room temperature! Give it at least 30 minutes on the countertop.We’re just nuts for nuts! Pecan Squares Ingredient Notes & Substitutions Who can work pecans into almost any recipe? We can! Take these ice cream, pancake, and cookie recipes, for example. You can get just a taste without eating a whole slice! ![]() These little shortbread bars give you all the flavor in a lighter snack. Pecan pie has always been one of my family’s favorite holiday recipes – but let’s face it, we’re not always in a pie mood (shocking, I know!). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |