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

made first time but halved and didn't add the almond extract. The dough was so crumbly i couldn't roll them out. I managed to shape with my hand and bake about 20 of them; they came out okay but tasted like they needed something.

Made again and added 2tbs butter like another reviewer suggested and the almond extract. Dough came out much better--could actually shape into a disk! Liked the flavor better as well. Tip---be sure to keep mixing dough in the mixer until it starts coming together. Takes a little bit longer than i would have thought.

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 are the most delicious cookies I've ever made! Rich and nutty and buttery and absolutely fabulous. In fact, they are so good that I bagged them to give as favors for a baby shower I hosted. Because I had to make such a large quantity, instead of rolling them out and using a cookie cutter I rolled the dough into long cylinders and chilled until firm. I then cut them a 1/2 inch thick with a metal bench scraper and they came out uniform and perfect, not to mention much quicker than rolling them out! Now when I make them, I still roll the dough into a cylinder and keep it in the fridge and cut off a few at a time to make as I need.
The only thing I did differently was to toast the pecans for a more nutty flavor, Wonderful!!

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 made these last night using Splenda, since I am diabetic. What a tremendous for me! I had trouble rolling the dough out, so maybe next time I will use more butter or just make balls and press. I am always the designated sugar-free contributor to all our family gatherings, and this is a winner.

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 love shorbread cookies, so I came to get the recipe and saw that a few have asked for the recipe she followed on her show. I am watching the taped version and here it is: 1 1/2 lbs of butter (6 sticks of butter, 2 cups of sugar, 2 teaspoons vanilla extract, 1 teaspoon almond extract, 1/2 teaspoon of salt, 7 cups of flour, 3 cups of chopped pecans. I will make this recipe but will make half a batch as this recipe will make many cookies. The recipe that they have listed on the website appears to be halved already. I do not like the taste of almond so I will leave that out, hope that does not alter the recipe much.

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 have never made shortbread cookies before and was hesitant to try until I saw Ina make these. They were so very simple to make and absolutely delicious. My father is a cookie monster and pecan sandies are his favorite. He absolutely LOVED these cookies! I'll be making these very often. I will try the granulated Splenda as well. Dixie :

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

The cookies taste yummy (but a bit dry. Don't make the mistake of leaving the dough in the frig too long like I did (over 12 hours. The dough was was hard as a rock even after taking it out of the frig to warm up. I ended up making pecan dough balls... but they tasted yummy so I still gave them out as gifts!

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 am baking these cookies right now!! I already had two and I have to say they are delicious. I doubled the batch , unfortunately it didn't fit my mixer bowl but I managed ; They bake 17 min in my oven - make sure not to overbake them. I am definetely will be doing them again !!!

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

Under buttered, under salted, and under sugared. Doesn't taste like a true shortbread, and doesn't have the correct ingredient proportions, either.

Also, the consistency of the cookie would be much better if the butter were mixed cold with some of the flour in small pieces, the remaining flour, sugar and salt mixed and then added to the bowl with the butter/flour mix and then all brought together.

Warm butter of Ina's recipe prevents a flaky, buttery consistency.

Sigh ... don't like the almond and vanilla extract either.

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 made these cookies last year for xmas and they were a huge hit with my college buddies. And I'm making them again!!



Have a Great Holiday!

Evett726

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

Here is what I wrote it down from the show:
1 1/2 pounds of butter
7 cups of flour
2 tsp of vanilla extract
1 tsp of almond extract
1 1\2 cups of pecans

Also, on the show she said to bake at 375 degrees.