Orange-Pecan Squares
Orange-Pecan Squares takes around 45 minutes from beginning to end. This hor d'oeuvre has 69 calories, 1g of protein, and 3g of fat per serving. This recipe serves 42. For 8 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from Vegetarian Times has 257 fans. It is a good option if you're following a dairy free diet. A mixture of salt, flaxseed meal, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, you might also like recipes such as Pecan Squares, Pecan Squares, and Pecan Squares.
Servings: 42
Ingredients:
1 cup confectioners' sugar
1 Tbs. flaxseed meal
1 ¾ cups all-purpose flour
4 oz. (1 stick) margarine, softened
1–2 Tbs. fresh orange juice
2 tsp. grated orange zest, plus more for garnish, optional
½ cup pecans or pecan pieces
¼ tsp. salt
½ cup sugar
Equipment:
bowl
food processor
whisk
hand mixer
plastic wrap
wax paper
spatula
knife
baking paper
baking sheet
oven
pastry brush
Cooking instruction summary:
1. Combine flaxseed and 2 Tbs. water in bowl. Set aside. 2. Grind pecans into fine meal in food processor. Transfer to bowl, and whisk in flour, orange zest, and salt. Set aside. 3. Cream together sugar and margarine with electric mixer until light and fluffy. Add flaxseed mixture, and beat until smooth. Beat in flour mixture 1/2 cup at a time until smooth dough forms. 4. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 1 1/2- x 1-inch logs; flatten sides of logs with side of large knife or spatula. Wrap tightly, and chill 2 hours, or overnight. 5. Preheat oven to 350ºF. Slice each dough log into 3/8-inch-thick slices, and transfer slices to greased or parchment paper–lined baking sheets. Bake 10 to 12 minutes, or until cookies are brown on bottoms. 6. Whisk enough orange juice into confectioners’ sugar in bowl to make thick glaze. Spread glaze onto each cookie with pastry brush while hot. Cool on baking sheets. Sprinkle with orange zest, if using.
Step by step:
1. Combine flaxseed and 2 Tbs. water in bowl. Set aside.
2. Grind pecans into fine meal in food processor.
3. Transfer to bowl, and whisk in flour, orange zest, and salt. Set aside.
4. Cream together sugar and margarine with electric mixer until light and fluffy.
5. Add flaxseed mixture, and beat until smooth. Beat in flour mixture 1/2 cup at a time until smooth dough forms.
6. Divide dough in half.
7. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 1 1/2- x 1-inch logs; flatten sides of logs with side of large knife or spatula. Wrap tightly, and chill 2 hours, or overnight.
8. Preheat oven to 350ºF. Slice each dough log into 3/8-inch-thick slices, and transfer slices to greased or parchment paper–lined baking sheets.
9. Bake 10 to 12 minutes, or until cookies are brown on bottoms.
10. Whisk enough orange juice into confectioners’ sugar in bowl to make thick glaze.
11. Spread glaze onto each cookie with pastry brush while hot. Cool on baking sheets. Sprinkle with orange zest, if using.
Nutrition Information:
covered percent of daily need
