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Shortbread: Coconut Pecan Shortbread Cookies with Caramel Filling

Source of Recipe

Martha Stewart


Recipe Introduction

"Rich, nutty shortbread cookies are especially irresistible when filled with buttery caramel. Be sure to chill the dough well before rolling it out and to loosen the dough from the work surface with an offset spatula several times during rolling, which will make it easier to pick up the cutout cookies. Before baking, choose the best-shaped cookies to be the “tops,” and cut holes in their centers with an aspic cutter or the large end of a pastry tip. When the cookies are assembled, a bead of caramel will show through the center."

List of Ingredients

For the shortbread:
1/2 cup sweetened coconut
1/2 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt

For the caramel filling:
2/3 cup sugar
1/4 cup heavy cream
2 tablespoons unsalted butter



Recipe

1. Preheat the oven to 350°. Place coconut on a baking pan, and toast until golden brown, 5 to 7 minutes, stirring halfway through toasting. Transfer coconut to a cutting board, and finely chop. Place chopped coconut in a bowl.

2. Place pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, turning halfway through toasting. Transfer pecans to the cutting board, and finely chop. Place pecan pieces in bowl with coconut.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add vanilla extract, flour, and salt; mix until combined. Add reserved toasted coconut and pecans.

4. Form the dough into a disk, and wrap in plastic. Transfer the dough to the refrigerator, and chill until firm, 30 to 45 minutes.

5. Line three baking sheets with parchment paper. On a clean, lightly floured surface, roll out the dough to a 1/4-inch thickness. Using a 2 1/4-inch fluted pastry cutter, cut out sixty-eight circles from the dough. Place the circles, spaced 1 inch apart, on the lined baking sheets; chill dough for 5 to 10 minutes.

6. Using a 3/4-inch round aspic cutter (or the large end of a pastry tip), cut out the centers from half the circles.

7. Bake the shortbread until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer the shortbread to a wire rack, and let cool completely. Store the shortbread in an airtight container at room temperature until ready to assemble the cookies.

To make the caramel filling:
1. Place the sugar and 3 tablespoons water in a small heavy-bottomed saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, using a pastry brush dipped in water to wash down the sides of the pan to prevent crystallization as the mixture boils.

2. Remove the pan from the heat, and gradually whisk in heavy cream and butter. Transfer the filling to a medium stainless-steel bowl, and let cool.

To assemble the cookies:
Spoon or pipe approximately 1/2 teaspoon caramel on each of the shortbread circles that have not been cut. Place a cut shortbread circle on top of each caramel-covered one, and drizzle the remaining caramel over the tops of the cookies. Let the caramel set for at least 2 hours or overnight, and store the assembled cookies in an airtight container for up to 3 days.

YIELD: 3 Dozen