almond or pecan shortbread
(1 rating)
This is a great easy shortbread cookie recipe. I make it with 1/2 fruictose and 1/2 Splenda for the diabetics in my family. I have not tried the new sweetners they are recomending now, ie: agave necture, truvia etc. If u try them, please let me know how it turns out.
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For almond or pecan shortbread
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2 cbutter, softened
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1 cgranulated sugar ( or splenda)
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2 tspvanilla extract
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3 1/2 cunbleached white flour
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1/2 crice flour
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1/2 tspsalt
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1 1/2 calmonds or pecans, finely chopped
How To Make almond or pecan shortbread
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1Preheat oven to 300 degrees. get out a jelly roll pan or I use a 12"x18" cookie sheet with 3/4" sides. Do not grease.
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2in mixer bowl. cream butter with the sugar and vanilla until fluffy. Sift together dry ingredients together. Slowly add to butter mixture.
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3Pat dough out into pan evenly. Prick with a fork all over. Bake for about 45 minutes until very lightly browned. Cool in pan for 5 minutes, then cut into bars 3/4"x 2" while still warm. Let cool completely. You can leave them plain or drizzle them with chocolate while still in the pan. Store in an airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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