Are you looking for a delectable treat that combines the buttery goodness of shortbread with the nutty flavor of pecans? If so, pecan shortbread diamonds are the perfect confection for you. This classic cookie, with its rich, crumbly texture and sweet, nutty flavor, is sure to satisfy your cravings. In this article, we will guide you through the steps of making pecan shortbread diamonds, from gathering the necessary ingredients to baking the cookies to perfection. So, let's dive right in and explore this timeless recipe that has been enjoyed for generations!
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PECAN SHORTBREAD DIAMONDS
"My mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good." The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°., To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans. , Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars.
Nutrition Facts :
PECAN SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
PECAN SHORTBREAD COOKIES
This is a great, lighter version of a pecan shortbread cookie.
Provided by BernaC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
- Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
- Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
- Bake in the preheated oven until edges are golden, 12 to 14 minutes.
- Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.1 g, Cholesterol 14.3 mg, Fat 8.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 62.7 mg, Sugar 5.5 g
PECAN DIAMONDS WITH SHORTBREAD CRUST
I have made this many times to serve on my baking tray for the holidays, and during the year also, they are the treats that always go the quickest! I can tell you, these are sooooo good! They have a delicious chewy topping with a flakey shortbread crust, just make certain to blend the crust ingredients in a processor only to assure a flakey crust. These can be made up to a week in advance, store in an airtight container. You can slice them right out of the pan, just omit using the foil, if you slice them very small, you should get anywhere from between 30-32 diamonds slices. I have even made these using chopped walnuts in place of pecans. Cooking time is for the crust and topping.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 32 diamonds (approx)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
- For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
- Add in cold butter and process until the mixture begins to come together.
- Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
- Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
- Remove and let sit at room temperature while preparing the topping.
- Reduce oven to 325 degrees.
- To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
- Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
- Add in vanilla.
- Pour the hot topping over the warm crust.
- Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
- Cool COMPLETELY in the pan (the topping will harden upon sitting).
- Using the foil overhang, lift out of the pan onto a cutting board.
- Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.
Nutrition Facts : Calories 240, Fat 17, SaturatedFat 5.3, Cholesterol 20.4, Sodium 85.5, Carbohydrate 21.9, Fiber 1.5, Sugar 11.5, Protein 2.1
PECAN DIAMONDS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h30m
Yield 50 small diamonds
Number Of Ingredients 14
Steps:
- To prepare the dough, put the butter, sugar, shortening, egg yolks and vanilla extract in a mixing bowl and beat to blend well.
- Sift the flour, baking powder and salt together and fold this into the butter mixture. Shape into a soft ball. Wrap in plastic wrap and chill overnight.
- Be advised that the pastry in this recipe may crack or fall slightly apart when it is transferred to a baking dish. If it does, it may be patched with the fingers.
- Have ready a rimmed baking dish measuring about 8 by 12 inches. Remove the ball of dough from the refrigerator and let it stand to soften briefly, about 10 to 15 minutes. Shape the dough by hand into a rectangle measuring about 4 by 8 inches.
- Lay out a length of clear plastic wrap on a flat baking sheet and place the dough in the center. Cover with a second length of clear plastic wrap and roll the dough out into a rectangle measuring about 8 by 12 inches. Remove the top layer of plastic wrap. Invert the baking dish over the dough and quickly turn both the baking dish and the dough, letting the dough fall into the dish to cover the bottom of it. If the dough breaks or falls apart, it may be patched with the fingers with bits of dough.
- Meanwhile, preheat the oven to 350 degrees.
- Prick the dough all over with the tines of a fork.
- Bake the dough for 10 minutes. Let it cool while you prepare the filling. Let the heat in the oven remain constant at 350 degrees.
- To prepare the filling, combine the butter, honey, granulated sugar and brown sugar in a saucepan and bring to the boil. Cook, stirring, exactly three minutes.
- Remove from the heat and let cool. Fold in the pecans and stir in the cream. Blend well and immediately pour onto the baked crust. Spread evenly over the crust. It is advisable to cover the bottom of the oven with aluminum foil to catch any drippings. Place in the oven and bake 35 minutes. Let cool completely. Run a knife around the outside edge of the candy. It may be unmolded. Cut the candy into diamond shapes.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 11 milligrams, Sugar 5 grams, TransFat 0 grams
PECAN DIAMONDS
Make and share this Pecan Diamonds recipe from Food.com.
Provided by BonnieZ
Categories Bar Cookie
Time 1h30m
Yield 48 diamonds, 48 serving(s)
Number Of Ingredients 14
Steps:
- For the crust:.
- Combine flour, baking powder& salt, set aside.
- Cream butter,sugar and shortening until light and fluffy.
- Add egg and vanilla and beat until well combined.
- Add dry ingredients, stirring until dough forms a ball.
- Wrap dough and refrigerate overnight.
- Preheat oven to 375°F Between 2 sheets of waxed paper roll the dough into a 15x10 inch rectangle 1/8 inch thick.
- Remove top sheet of waxed paper and invert onto a 15x10 inch jelly roll pan.
- Remove remaining wax paper and if necessary, patch the dough.
- Prick the dough liberally with a fork to prevent shrinkage during baking, and bake 10 minutes (DO NOT BROWN).
- Cool completely and reduce oven temperature to 350°F.
- For the Filling:.
- In a large saucepan combine butter, honey,and both sugars and bring to a boil over medium heat.
- Stir in nuts and mix thoroughly.
- Stir in cream and mix thoroughly.
- Set cooled partially baked crust into a pan of the same size (this is necessary to prevent burning of the crust while topping caramelizes).
- CAREFULLY spread pecan mixture over partially baked crust (mixture will be extremely hot and can severly burn you).
- Bake 35 minutes in 350F oven.
- Cool completely in pans on wire rack.
- Once cool cut crosswise into 1 1/2 inch stips, then cut diagonally at 2 inch intervals to form diamonds.
- **It is recommended that you do not use dark coated baking pans for this recipe.
- If you must, shorten baking time by at least 10 minutes.
PECAN SHORTBREAD
This cookie is always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 7
Steps:
- Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.
- Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
- Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
- Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.
SPICED PECAN SHORTBREAD
Melt-in-your-mouth shortbread made with brown sugar and pecans. An absolutely wonderful recipe, and EASY too!
Provided by SILVERLOTUS
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder. Mix in the butter using a fork until well blended. The dough will be flaky and separated. Stir in the pecans, and press into an 8 inch square pan.
- Bake for 25 minutes in the preheated oven, or until lightly browned on the top. Cut into squares while still warm, but do not remove from the pan. Allow to cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 20.8 g, Cholesterol 30.5 mg, Fat 14.4 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 7.6 g, Sodium 89.8 mg, Sugar 8.3 g
PECAN SHORTBREAD
This pecan shortbread - crumbly, salty and buttery, with a touch of cardamom - is delicate in flavor but sturdy enough in structure for a dessert on the go, ready for picnics or potlucks. Make this easy shortbread a day or two before you need it. After slicing, store the pieces in a tightly closed cookie tin. They're lovely alone, just out of the tin, but you can augment them with a bowl of cherries, nectarines and peaches, or ice cream, if you wish.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
- Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
- Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.
Tips:
- Choose the right pecans. Fresh, plump pecans with a light brown color are the best choice for this recipe. Avoid pecans that are shriveled or have dark spots.
- Toast the pecans. Toasting the pecans enhances their flavor and makes them more fragrant. You can toast the pecans in a preheated oven at 350°F for 8-10 minutes, or in a skillet over medium heat for 5-7 minutes, stirring constantly.
- Use cold butter. Cold butter is easier to work with and will result in a more flaky shortbread. Cut the butter into small pieces before adding it to the flour mixture.
- Chill the dough. Chilling the dough before baking helps to firm it up and prevent it from spreading too much in the oven. Chill the dough for at least 30 minutes, or up to overnight.
- Bake the shortbread until it is just set. The shortbread should be slightly golden brown around the edges and still a little soft in the center. Overbaking will result in dry, crumbly shortbread.
- Let the shortbread cool completely before cutting it. This will help to prevent the shortbread from crumbling.
Conclusion:
Pecan shortbread diamonds are a delicious and easy-to-make treat that are perfect for any occasion. With their rich, buttery flavor and nutty crunch, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to make, give pecan shortbread diamonds a try. You won't be disappointed!
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