Flavor of the Month-Citrus Pecan Shortbread
April is National Pecan Month! What a fantastic time to showcase a new flavor of the month here on the Panhandle Milling blog! This recipe for Pecan Shortbread cookies, with hints of citrus accenting the delicate flavor of toasted pecans, are just the perfect combination. They make fantastic garnishes to any frozen dessert and are also the most wickedly delicious base for a cheesecake crust! Because of the high-fat content, you can count on a shelf life of 7-10 days! Have fun with these!
Procedure: • Cream together the butter, sugar, and salt. • Add the eggs, vanilla, and zests and mix until fluffy. • Add the flour and combine well on medium speed for 2 minutes. • Add pecans and mix until just combined. • Divide into 64 1 ounce cookies and roll into a ball, about 1 inch apart. Flatten slightly. • Bake 350° 12-15 minutes until golden brown.
Variation: Dip in dark or white chocolate.
Citrus Pecan Shortbread Cookies for the Home Kitchen
Yield: 5 dozen
Ingredients: 2 cups butter, softened ½ cup sugar 2 egg 1 Tbsp vanilla 1 Tbsp orange zest 1Tbsp lemon zest 4 cups all-purpose flour 2 cups chopped pecans
Directions: Preheat oven to 350°. In a large bowl, cream butter and sugar. Add egg, vanilla and zest; mix well. Gradually add flour; fold in pecans. Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. Bake 12-15 minutes or until bottom edges are golden brown. Cool on a wire rack.