Hi, I'm Torrey. Welcome to Left Field, where creativity runs amok and imagination is ALWAYS more important than knowledge. Shoes are not allowed but ties are optional. This is a repository of snippets from my life out here in Left Field. One never knows what shiny bits of creativity will be found here... cards, scrapbook layouts, photography, poetry, recipes, ponderings, rantings and musings. It could be anything! Life in Left Field is always changing, always real, always ...interesting.

July 7, 2013

Momma's Little Baby Loves Shortenin' Bread

Butter, sugar, toasted pecans and chocolate. What's not to like? After I fixed the fruit pizza for the Fourth of July party, I had all this leftover shortbread dough. It is so decadently good. What to do? What to do?

I decided to turn the remaining dough into these mouth-wateringly-rich cookies. Trust me when I say, "They're as good as they look". Who needs to go to a fancy-schmancy bakery??? These are as good as they get!

Torrey's Mouth-Watering-Chocolate-Dipped Pecan Shortbread

Yield: a ton (3-4 dozen depending on diameter of dough log)
  • 3/4 lb. (3 sticks) regular, salted butter, at room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 cups chopped pecans (reserve 1/2 cup for dipping)
  • 12-oz bag semi-sweet chocolate morsels (for dipping)
  • 1/2 cup sliced almonds (OPTIONAL)
  • 1/2 cup crushed toffee candy (like Heath bars)-- OPTIONAL
I suggest using a Kitchenaid (or other brand) stand mixer with a paddle attachment as this is a VERY stiff dough -- I don't suggest mixing it by hand ...either your hand will wear out or the wooden spoon will break.
  • Cream together sugar and butter--just until combined.
  • Add extracts and stir into butter/sugar mixture. 
  •  In separate bowl, whisk flour and salt together.
  • Add flour/salt mix to butter/sugar mix, a little at a time.
  • Add 1 1/2 cups chopped pecans (I chopped them by hand) to dough and THOROUGHLY incorporate them. 
  • Place reserved 1/2 cup of pecans in separate bowl and set aside.
  • Divide dough into 4 equal pieces. By hand, roll each piece into a log (about 2-3 inches in diameter). Wrap each log, snugly, with plastic wrap and chill in refrigerator for at least 1 hour.
  • Preheat oven to 350 F (175 C).
  • Remove plastic wrap from dough log and slice into 3/8-inch - 1/2-inch thick slices.
  • Place sliced dough onto UNGREASED parchment paper-lined cookie sheet (or foil-lined) about 1/2 inch apart.
  • Bake for 15-20 minutes until edges are golden brown and center is cooked but NOT browned (see photo above).
  • After baking, gently transfer to cooling rack (they're very fragile at this stage), and cool completely. Once cooled, they're sturdy.
  • In microwave-safe bowl, melt chocolate morsels.
  • Spread reserved, chopped pecans onto cookie sheet and return to oven for 5-10 min. until toasted. Watch them carefully so they don't burn. Then, place them back in the bowl.
  • Coat cooled cookies 1/2-way with melted chocolate (front, back, and sides)--scraping off excess.
  • Immediately roll chocolate-dipped cookies in toasted pecan pieces. Alternately, you can use sliced almonds, or crushed toffee pieces (or leave them plain chocolate if you like) and return cookies to cooling rack.
  • Chill chocolate-dipped cookies for 20-30 min. in fridge to set chocolate.
  • Store in tightly-sealed container (if you have any left).
 Bon Appetit, y'all!

1 comment:

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