Melt-in-your-mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】

Melt-in-your-mouth【Pecan Shortbread Cookies】
by MaomaoMom

Both my son and husband loved the Melt-in-the-mouth shortbread cookies. Today, I made these wonderful cookies with addition of pecans. Instead of using all-purpose flour, I accidentally used cake&pastry flour. Amazingly, these cookies turn out to be so crispy, truly melting in your mouth.

核桃酥球F1 Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】
Meal type: dessert
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 30 minutes
Level: Easy
Yield: 40 cookies

Ingredients:

1) 1 Cake&pastry flour (160g), 1 cup corn starch (140g), 1/3 tsp salt;
2) 2/3 cup pecan (60);
3) 1 cup butter (240g) room temperature, 10 tbs icing sugar (80 g);
4) 1 tsp vanilla extract;

Topping:
4) 1/3 cup icing sugar (50g).

Directions:

1: Place all ingredients of Ingredient 1) in a bowl and mix well with a fork (Picture 1). Place pecans in a plastic bag, seal and crush with a rolling pin to fine pieces. Add to the flour mixture (Picture 2) and mix well.

2: Place all ingredients of Ingredient 3) in a bowl (Picture 3). Beat with an electric handheld mixer at high speed until light and fluffy (Picture 4). Add 1 tsp vanilla extract (Picture 5), beat at high speed for another 30 seconds. Add flour and pecan mixture (Picture 6) and beat until mixture resembles moist crumbs (Picture 7).

 Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】
3: Use a spatula to mix until incorporated. Transfer dough onto a large piece food wrap or in a plastic bag (Picture 8). Roll to form dough and cover well (Picture 9). Refrigerate the dough for at least 30 minutes.

Preheat oven to 350F.

4: When dough is firm, divide into two equal portions. Roll each half on a floured surface into a 1.5-cm diameter log. Cut every 1.4 cm into 20 pieces (Picture 10). Roll inot balls with your palms and place them on a parchment paper lined baking sheet (Picture 11). Space them 1.5 cm apart.

核桃酥球2 Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】
5: Bake at 350F for about 17 minutes until the outer edge starts to turn light brown. Remove from the oven and let it cool.

6: Cool completely then sprinkle some icing sugar on top (Picture 12) before serving.

核桃酥球F2 Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】
Tip: Cookies can be stored in airtight containers in the fridge for 2 weeks or in a freezer for up to 3 months.

pf button big Melt in your mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】

You might also like:

This entry was posted in Dessert. Bookmark the permalink.

436 Responses to Melt-in-your-mouth【Pecan Shortbread Cookies】入口即溶的【山核桃酥饼】

  1. One more thing. I do believe that there are a lot of travel insurance sites of dependable companies than enable you to enter your journey details to get you the quotations. You can also purchase the particular international travel insurance policy on-line by using your credit card. All that you should do is usually to enter all travel information and you can be aware of the plans side-by-side. Just find the program that suits your financial budget and needs and use your credit card to buy that. Travel insurance online is a good way to start looking for a trustworthy company with regard to international holiday insurance. Thanks for giving your ideas.

  2. whoah this blog is great i love reading your articles. Keep up the good work! You know, lots of people are searching around for this information, you can help them greatly.

  3. The crux of your writing while appearing reasonable originally, did not work well with me personally after some time. Somewhere throughout the sentences you were able to make me a believer unfortunately just for a very short while. I nevertheless have got a problem with your jumps in logic and you would do nicely to fill in those breaks. When you actually can accomplish that, I will definitely end up being impressed.

  4. Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed surfing around your blog posts. After all I will be subscribing to your feed and I hope you write again very soon!

Leave a Reply

Your email address will not be published. Required fields are marked *