Pecan and Chocolate chip shortbread
These slice and bake cookies can be made ahead and then sliced and baked from frozen. It's a great dough to keep in the freezer and then bake a few cookies at a time when you're in the mood for something sweet.
Ingredients
- 224 g flour
- 75 g ground toasted pecans
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 65 g sugar
- 55 g brown sugar
- 1 egg
- 4 oz chopped chocolate
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees and then toast the pecans for 7-9 minutes or until they start to smell toasted and look slightly golden. Using a food processor grind the hazelnuts with a couple spoonfuls of the flour until the nuts are in small pieces. A few larger pieces is fine but we want them to be mostly quite small.
- Combine the flour, ground nuts, baking powder, and salt in a small bowl and set aside
- Cream together both sugars and the butter. Once light and fluffy add the eggs and vanilla and beat until combined.
- Add the flour and chopped chocolate mixture to the butter and mix slowly until just combined.
- Pour the mixture onto a long piece of cling film and press into a log shape. Roll up in the cling film and roll a couple times on the counter to shape the dough into a log. Refrigerate for at least 2 hours or freeze until ready to use.
- When you're ready to bake the cookies, preheat the oven to 350 and line a baking tray with a silicon mat or parchment paper.
- Slice the log into cookies that are 1/4 -1/2 inch thick and lay them on the cookie sheet.
- Bake for 10-12 minutes or until the edges have started to turn a nice golden brown but the middle is still pale. Let them cool for 10 minutes before removing them from the baking sheet.