You might have noticed that I’ve been on a cookie marathon this month, posting 9 holiday cookie recipes in the month of December alone! Today’s beautiful chocolate dipped pecan shortbread cookies might be my very last (10th!) Christmas recipe this season.
This is one of the best shortbread recipes I’ve encountered, and I am definitely adding it to my Christmas cookie collection.
A couple of tips on how to make sure these cookies come out the way they are meant to be:
Tip #1. Make sure to toast the pecans, cool them off, grind them in the food processor and then add ground pecans to the cookie dough.
Tip #2. For shortbread cookies, it’s very important to measure the flour correctly. Don’t pack flour into a measuring cup. Instead, fluff it up, scoop it into a measuring cup or sift it. If you don’t, you might end up with an overly crumbly dough.
Tip #3. Remember that it’s a shortbread dough, so it’s supposed to be reasonably crumbly but not so crumbly that it’s impossible for you to roll it. You should be able to easily roll the dough into logs. Then, chilling these cookie dough logs in the freezer/refrigerator before slicing makes the job of slicing the cookies much easier!
Tip #4. Use serrated knife to slice the cookie logs to help avoid crumbling the cookie dough.
Tip #5. Before putting the cookies in the oven, make sure the oven is preheated to the right temperature. Make sure not to bake the cookies too long – every oven is different, and your oven might bake these cookies faster than mine. Don’t let your cookies get brown – a little brown around the bottom edges is OK. If they are baked just right, they are light and so tasty. Let them cool on a baking sheet for a couple of minutes, then transfer cookies onto a wire rack to continue cooling.