Cacao-Pecan Shortbread Cookies

Need a lacto ovo vegetarian dessert? Cacao-Pecan Shortbread Cookies could be a great recipe to try. This recipe serves 24 and costs 46 cents per serving. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 125 calories. It is brought to you by Foodista. Only a few people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pecans, cacao nibs, vanilla bean, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so spectacular. Similar recipes include Pecan Shortbread Cookies, Shortbread Pecan Cookies, and Pecan Shortbread Cookies.

Servings: 24

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 1/4 sticks (10 tablespoons) butter

1/4 cup finely chopped cacao nibs

1/2 cup confectioners' sugar

1 large egg, lightly beaten

1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1 cup pecans, coarsely chopped

1/2 vanilla bean, split, seeds scraped

1 teaspoon pure vanilla extract

3 tablespoons vanilla sugar

1 tablespoon cold water

Equipment:

baking paper

baking sheet

wire rack

oven

bowl

Cooking instruction summary:

  1. preheat the oven to 350.
  2. set the butter out to soften.
  3. spread the chopped pecans on a rimmed baking sheet and toast for about 4-6 minutes, until lightly browned and fragrant. let cool.
  4. put the softened butter in a large bowl. beat the butter, confectioners' sugar, vanilla bean seeds, vanilla extract and salt at medium speed until fluffy.
  5. add the flour, mixing in 1/2 at a time. beat at low speed until just incorporated. stir in the pecans and cacao nibs. mix well.
  6. transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. wrap the log in plastic or parchment paper and refrigerate 1 hour, until chilled.
  7. line 2 large baking sheets with parchment paper. spread the vanilla sugar on a platter.
  8. mix the egg and water together to create an egg wash. brush the log with the egg wash and roll in the sugar. slice the log into 1/2-inch-thick rounds. place them on the prepared baking sheets, about 1 inch apart.
  9. bake the cookies for about 15 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. transfer the cookies to a wire rack and let stand until completely cooled.

 

Step by step:


1. preheat the oven to 350.set the butter out to soften.spread the chopped pecans on a rimmed baking sheet and toast for about 4-6 minutes, until lightly browned and fragrant. let cool.put the softened butter in a large bowl. beat the butter, confectioners' sugar, vanilla bean seeds, vanilla extract and salt at medium speed until fluffy.add the flour, mixing in 1/2 at a time. beat at low speed until just incorporated. stir in the pecans and cacao nibs. mix well.transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. wrap the log in plastic or parchment paper and refrigerate 1 hour, until chilled.line 2 large baking sheets with parchment paper. spread the vanilla sugar on a platter.mix the egg and water together to create an egg wash. brush the log with the egg wash and roll in the sugar. slice the log into 1/2-inch-thick rounds. place them on the prepared baking sheets, about 1 inch apart.bake the cookies for about 15 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. transfer the cookies to a wire rack and let stand until completely cooled.


Nutrition Information:

Quickview
124 Calories
1g Protein
8g Total Fat
10g Carbs
0% Health Score
Limit These
Calories
124k
6%

Fat
8g
13%

  Saturated Fat
3g
23%

Carbohydrates
10g
4%

  Sugar
4g
5%

Cholesterol
20mg
7%

Sodium
89mg
4%

Get Enough Of These
Protein
1g
3%

Manganese
0.24mg
12%

Vitamin B1
0.09mg
6%

Selenium
3µg
5%

Folate
16µg
4%

Vitamin B2
0.06mg
3%

Vitamin A
159IU
3%

Copper
0.06mg
3%

Fiber
0.77g
3%

Iron
0.51mg
3%

Vitamin B3
0.51mg
3%

Phosphorus
25mg
3%

Magnesium
8mg
2%

Zinc
0.27mg
2%

Vitamin E
0.22mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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