Cookie of the Day: Carla Hall’s Pecan Shortbread Recipe
They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, co-host of ABC’s “The Chew” Carla Hall shares her popular pecan shortbread cookie that’s nutty and crisp in one bite-sized treat.
Carla Hall’s pecan shortbread cookie recipe. (Photo: Carla Hall)
Pecan Shortbread
Makes about 20 dozen
When I was ready to call it quits with catering, I decided my next business would celebrate the one food I love most: cookies! Cookies are all love. A little sweet bite to make you feel better, even if you’re already feeling great. At Alchemy by Carla Hall, my tiny cookie bites company, my pecan shortbreads are always a hit. The version here makes bigger rounds, but the flavor’s just as fantastic. Nutty and crisp, these buttery sweets are one big hug.
4 cups pecans, toasted and ground
2 cups all-purpose flour
1 ½ teaspoon table salt
½ pound (2 sticks) unsalted butter, softened
2 cups sugar
2 large egg yolks
2 teaspoons vanilla extract
½ teaspoon almond extract
In a large bowl, whisk together the pecans, flour, and salt.
In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar on medium speed until just mixed, stopping to scrape the sides and bottom of the bowl occasionally. The mixture should still be grainy; it shouldn’t be pale yellow and fluffy. Beat in the egg yolks, vanilla, and almond extract until blended.
Stop and scrape the bowl. With the mixer on low speed, gradually beat in the pecan mixture. Beat just until the dough sticks together.
Transfer the dough to a half sheet pan and flatten into a disk. Cover and refrigerate until just firm. Divide the dough in quarters and shape each piece into a log 1 inch in diameter. Wrap each log tightly in plastic wrap. Refrigerate for up to 3 days or freeze for up to 3 months.
When ready to bake, preheat the oven to 350 °F. Line baking sheets with parchment paper.
Cut one log into ¼-inch-thick slices. Place on the baking sheets, spacing the rounds 1 inch apart. Bake until the edges are browned and the tops are golden, about 12 minutes.
Transfer the pans to wire racks and let cool. Repeat with the remaining dough on clean parchment paper.
Catering Like Carla
I always keep a log or two of this dough in the freezer. That way, I can cut off a few slices and bake them whenever I want. You can cut and bake the slices directly from the freezer. Just be sure to keep the logs well wrapped in there so they don’t pick up any off flavors from the other stuff you’ve got in the freezer.
More holiday cookies to make for family and friends:
Cookie of the Day: Iced Gingerbread Cookies
How to Make Fudge Stripe Cookies at Home
Sugar Cookie Gift Tags from ‘Sweet Envy’
Easy Milk and Cookie Shooters Are Pure Holiday Fun
