"Nutty Buddy" Shortbread
Source of Recipe
The Foster's Market Cookbook
"Nutty Buddy" Shortbread
We dip our shortbread into melted chocolate, then into chopped nuts, so it resembles the old-fashioned ice cream treat Nutty Buddy.
3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1-1/2 cups chopped pecans
1/2 pound (2 sticks) unsalted butter, softened
1/4 cup brewed espresso or very strong coffee
6 ounces semisweet chocolate
Preheat the oven to 350° F. Lightly grease 2 baking sheets and set aside.
Combine the flour, granulated sugar, brown sugar, and 1 cup of the pecans in a bowl and stir to mix.
Add the butter to the flour mixture and mix just until the dough sticks together. Add the espresso and stir to mix until the dough starts to form a ball.
Form the dough into 2 flat rectangles with lightly floured hands. Working with 1 piece at a time, roll out on a lightly floured surface into a 1/2-inch-thick rectangle that is about 3 inches by 12 inches.
Trim the edges with a knife to make an even edge. Slice the dough into 1 by 3-inch rectangles. Place on prepared baking sheets about 2 inches apart.
Bake 15 to 20 minutes, until light brown around the edges; do not overcook. Cool 5 to 10 minutes on the baking sheets before removing the shortbread to a baking rack to cool completely.
Meanwhile, melt the chocolate in a double-boiler over low heat, stirring occasionally, until the chocolate is completely melted. Remove from the heat and set aside. Dip one end of the cooled cookies about one-quarter of the way into the melted chocolate. Sprinkle the chocolate end with the remaining pecans.
Place on a baking rack and let stand in a cool place until the chocolate hardens (the pecans will stick to the chocolate as it cools).
Makes about 2 dozen
Source: The Foster's Market Cookbook - Sara Foster with Sarah Belk King
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