Pecan and Chocolate Shortbreads
Pecan and Chocolate Shortbreads
Ingredients
- 1/2 cup (125 ml) pecans
- 1 cup (250 ml) unbleached all-purpose flour
- 1/3 cup (75 ml) brown sugar
- 2 tablespoons (30 ml) cornstarch
- 1/3 cup (75 ml) unsalted butter, softened
- 2 tablespoons (30 ml) hazelnut or walnut oil
- 2 teaspoons (10 ml) rum or water
- 35 Pecan halves
- 2 oz (55 g) dark chocolate, melted
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
- In a food processor, finely grind the pecans with the flour, sugar and cornstarch. Add the butter, oil and rum and pulse a few seconds at a time until the dough begins to form.
- Remove the dough from the processor. Shape into a disc with your hands and cover in plastic wrap. Refrigerate for 30 minutes.
- On a floured work surface, roll out the dough into a 1-cm (1/2-inch) thick sheet. Cut cookies with a 2.5 X 3.5-cm (1 x 1 ½-inch) rectangular cookie cutter. Place a pecan half in the centre of each cookie. Place on the baking sheet and bake for about 20 minutes. Cool completely.
- With a fork, drizzle the melted chocolate over cookies. Cool until the chocolate has hardened.
Pecan and Chocolate Shortbreads