Cacao-Pecan Shortbread Cookies

Cacao-Pecan Shortbread Cookies

If you want to add more lacto ovo vegetarian recipes to your repertoire, Cacao-Pecan Shortbread Cookies might be a recipe you should try. This recipe serves 24 and costs 46 cents per serving. This dessert has 125 calories, 2g of protein, and 9g of fat per serving. This recipe from Foodista requires butter, cacao nibs, vanilla sugar, and flour. 3 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so great. Pecan Shortbread Cookies, Shortbread Pecan Cookies, and Pecan Shortbread Cookies are very similar to this recipe.

Ingredients

You need the ingredients below to cook it

  • butter

    butter

    1/4 sticks butter

    10 Tbsps

  • cacao nibs

    cacao nibs

    finely chopped cacao nibs

    28.75 milliliters

  • confectioners' sugar

    confectioners' sugar

    confectioners' sugar

    60 grams

  • egg

    egg

    egg, lightly beaten

    1 large

  • flour

    flour

    all-purpose flour

    187.5 grams

  • kosher salt

    kosher salt

    kosher salt

    0.5 teaspoons

  • pecans

    pecans

    pecans, coarsely chopped

    99 grams

  • vanilla bean

    vanilla bean

    vanilla bean, split, seeds scraped

    0.5 item

  • vanilla extract

    vanilla extract

    pure vanilla extract

    1 teaspoon

  • vanilla sugar

    vanilla sugar

    vanilla sugar

    3 Tbsps

  • water

    water

    cold water

    1 Tbsp

Instructions

Let's follow the instructions for cooking it

  1. preheat the oven to 350.
  2. set the butter out to soften.
  3. spread the chopped pecans on a rimmed baking sheet and toast for about 4-6 minutes, until lightly browned and fragrant. let cool.
  4. put the softened butter in a large bowl. beat the butter, confectioners' sugar, vanilla bean seeds, vanilla extract and salt at medium speed until fluffy.
  5. add the flour, mixing in 1/2 at a time. beat at low speed until just incorporated. stir in the pecans and cacao nibs. mix well.
  6. transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. wrap the log in plastic or parchment paper and refrigerate 1 hour, until chilled.
  7. line 2 large baking sheets with parchment paper. spread the vanilla sugar on a platter.
  8. mix the egg and water together to create an egg wash. brush the log with the egg wash and roll in the sugar. slice the log into 1/2-inch-thick rounds. place them on the prepared baking sheets, about 1 inch apart.
  9. bake the cookies for about 15 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking. transfer the cookies to a wire rack and let stand until completely cooled.