Pecan Shortbread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe using chopped macadamia nuts rather than pecans. (I've been craving the Honolulu Cookie Co. cookie Everything else was the same except I rolled the dough out and used a cookie cutter. I chilled the dough as per the recipe, but I really had to fight with it even after it was chilled, just didn't want to stay together. The end result was definitely worth the fight! Cookies are delicious. I made them for a cookout - to go with Alton's banana ice cream. I think I may be the hero of my neighborhood - THANKS Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with the advice karen.mrnarevic... (sort comments by "most helpful" to find her review gave about not using too much flour. This is the kind of recipe that makes Alton Brown's preference for weighing the ingredients as opposed to measuring them understandable! I followed the recipe exactly,spooning the flour into the measuring cup, rolled it into logs, and chilled. Slicing the logs without crumbles was easier using a serrated knife with very little pressure. For people like me that always overbrown the bottoms of their cookies, use an air-bake cookie sheet and keep an eye on them. Mine came out just rockin' - my second batch is coming out of the oven now! So good with coffee in the morning... YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband loves Pecan Sandies. He said these cookies are so much better than the store bought cookies. I even have a daughter that does not eat cookies with nuts in them. But, these cookies she couldn't get enough.
Dough is a little crumbly but with practice it is well worth it. A VERY GOOD COOKIE !

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I also had issues with crumbly dough, it wouldn't come together at all! After refrigerating it was a little better, but I ended up throwing out around half of the dough because it was in crumbles. Next time I think I will add another stick of butter to keep it together. The taste and texture of the cookies is delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

"what an amazing easy recipe and so yummmyy be warned make sure you either only bake a few at a time or plan on having help around to eat them, cause if their in the kitchen, all alone, in the dark, sad and lonely They WILL call your name.
This recipe is also so easy to adapt, you can do cinnamon, or pecans, or chocolate, or orange etc...."

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love these cookies I have not had a problem with crumbly dough as some have said. Instead of rolling the dough out I divide it in half and roll into logs in plastic wrap then refrigerate, when cold I just slice each cookie off the log. Works great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These cookies were quite delicious. I like my cookies slightly on the sweet side so I added the 1/3 cup of brown sugar and that was perfect. I also increase the butter to 1LB which helped keep the cookie together. In stead of rolling them out, I also rolled it into a log and chilled for 30 minutes then I was able to slice them according to the thickness that I liked. I just had to adjust the cooking time and keep a watchful eye on them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These cookies are wonderful! I have made them several times and I am not one apt to write a review, but these are worthy of one! I have altered the recipe slightly. Instead of using almond extract, because I do not like the taste of it, I add more vanilla. I also divide the dough in half and roll it into the shape of a log in wax paper before refrigerating, then when the dough is chilled all I have to do is slice and bake! They always come out perfect! I do watch the baking time in the oven because I find that the time needed to cook is shortened when the cookies are more thin, so I would recommend paying attention to the cookies when they are cooking so they do not get brown. Everyone that has ever tasted these cookies adores them and I am never left with any to bring home when I take them to gatherings. They are wonderful dipped in chocolate or sprinkled with powdered sugar as well. A true winner of a recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

taste very good, but way to much crumble in the dough. Will never make it again as it was a major pain in my back, literally!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I’m a little surprised with all the 5-star reviews. I believe the baking time is incorrect on this one. 20-25 minutes is way too long. The first batch came out nice and brown, but extremely “crisp.” Shortbread should hardly brown at all and should be pale in color. The texture should be a soft crumble. If the edges begin to brown, it’s too late. I adjusted the time on subsequent batches to 10-15 minutes. Also, these cookies are not sweet at all. I know shortbread isn’t supposed to be sweet like a regular cookie, but another 1/3 cup of brown sugar gave it some needed sweetness and depth. The final batch was a winner with the noted adjustments, however.