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Chocolate pecan shortbread bars. I have included the recipe below. This is a simple, quick recipe if you are short on time.
Chocolate Pecan Shortbread Bars
1 Cup salted butter (room temperature)
1/2 Cup powdered sugar
1/2 Cup granulated sugar
1 Teaspoon vanilla
3/4 Cup (divided) very finely chopped pecans
2 Cups flour
1 Cup semi-sweet chocolate morsels
Cream butter and sugar well. Add vanilla and mix well. Add flour gradually, mixing well between additions. Stir in 1/2 Cup chopped pecans. This mixture may be crumbly. Grease the bottom of a 9 x 13 inch pan. I also line the pan with baking parchment. Press the mixture into the prepared pan. Bake at 325 for 20-25 minutes until just barely golden brown. Remove from oven, sprinkle chocolate morsels over surface evenly and return to oven for about 5 minutes until chocolate has melted. Remove from oven and gently spread melted chocolate until it covers the surface. Sprinkle with remaining 1/4 cup of pecans. Allow to cool for a few minutes. Cut into squares while still slightly warm and remove from pan. I cut into 35 pieces (5 cuts length wise by 7 cuts across).
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I have 2 favourite cookies: Homemade Shortbread and Cherry Pecan Icebox Cookies. If you want the recipes, I’ll be happy to share them xo (Kindle)
I would love for you to share your recipes. I love shortbread, and the Cherry Pecan Icebox Cookies sound divine.
Thanks for the recipes. Anything with chocolate chips is good for me.
My favorite cookies are a cookie I call Killer Sugar Cookies. They are more like a butter cookie from a bakery. Cut thicker and frosted with confectioners glaze. Just baking them smells like Christmas.
Merry Christmas to everyone. And Ceci thanks for all the fun with these questions.
Hi Ceci!! Can’t wait to start Highland Solution!! Thanks again!!! Here’s my recipe for Cherry Pecan Icebox Cookies (a family favourite)
1 cup unsalted butter, room temperature
1 large egg
2 1/4 cup all purpose flour
2 cups candies cherries (I just use the red ones)
1 cup icing sugar
1 tsp vanilla
1/4 tsp salt
1 cup whole pecans
Cream butter and icing sugar. Beat in egg and vanilla. Stir in flour and salt. Stir in cherries and pecans. Divide dough intp 3 sections and shape into round or square logs, rolled in waxed paper. Chill in refigerator for approx 3 hours or until you are ready to bake. Remove to soften slightly and slice into 1/4″ cookies and place on parchment covered cookie sheets about 1″ apart. Bake at 325 degrees for 8 – 10 mins just to edges are golden. Makes approx 50 cookies. (try with chocolate chips or nuts for a variety)
Thanks for the recipes. These sound so yummy. I love cherries and pecans.
Hi Ceci, Here’s my all time fav….Melt in your mouth Shortbread
1 1/2 cup all purpose flour
1 cup soft butter
1/4 cup cornstarch
1/2 cup fruit sugar (instant dissolving)
Beat butter until fluffy, add sugar, then cornstarch. Finally mix in the flour until blended but don’t over beat. Divide dough and roll into logs in waxed paper and refrigerate until firm. Slice into 1/4″ cookies and place on parchment paper covered cookie sheets at least 1″ apart. Bake at 375 degrees 10 – 14 minutes until barely golden on edges. I always make these in double batches because they are so good!!!
Hope you had a wonderful Christmas!!
I can’t wait to try these recipes Joanne! Thanks so much.