These are hands- down the best shortbread cookies I've ever come across. My mother loved pecan shortbread cookies, albeit they were store-bought. I absolutly adore shortbread (it's not for everyone), and the pecans bring me back to my childhood. I discovered this recipe in 2019, and fell in love with this cookie! I've made them every Christmas since then. In the future, I won't use fresh-from-the-fridge butter. I did have a slight complication with the dough - I think my butter was TOO cold and the dough didn't hydrate properly, so it was a little crumbly. Yum! These are the moistest shortbread cookies I've ever had.
Sent thr recipe to my sister is Switzerland who complained that they were too crumbly and came out of the oven all broken apart, which was surprising to me as she said she followed the recipe to a T, so not sure what happened there… I even rolled them in crushed candy canes last year for Christmas and they were a hit, although too sweet for me. Even my husband and daughter who have a bit of a sweet tooth have said that these hands down are the best shortbread cookies! Better than grammas even 😋 I find that these are m perfect using very dark chocolate chunks. They are a nice spin on a shortbread cookie.Ībsolutely delicious! My family just loved these cookies. Well, my family loved them so much that I'm resurrecting the recipe and keeping them in the line up to make again. I thought I would never make them again and threw out the recipe. I think I should have done this step first then refrigerated them because the edges melted and flattened when I baked them. I rolled the dough into a log and stored in fridge for a few days, and then added the egg wash and sugar just before baking. The only issue I had was putting the egg wash on and sugar. Store in plastic wrap or an airtight container.ĭelicious cookie.my family said these were the best out of all that I baked. Tightly wrap in plastic and chill, or freeze up to 1 month.
Let cool slightly before eating them all.ĭo Ahead: Cookie dough can be made 1 week ahead. Bake cookies until edges are just beginning to brown, 12–15 minutes. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Roll logs in demerara sugar (this is for those really delicious crispy edges). Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Each half should form logs that are 2–2¼" in diameter. Using your hands (just like you’re playing with clay), form dough into a log shape rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Fold plastic over to cover dough and protect your hands from getting all sticky. Step 3ĭivide dough in half, then place each half on a large piece of plastic wrap. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend. Using a spatula, scrape down sides of bowl. Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
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