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Pecan Shortbread Cookies Dipped in Chocolate

Ruthann Dexter is the brilliant baker behind Ruthann’s Gourmet Bakery in Bellaire, Michigan.

Ingredients

Cookies:

  • 1¾ cup pecan pieces
  • 2½ cups all-purpose flour
  • 1 cup tapioca flour (Bob’s Red Mill)
  • ¼ teaspoon salt
  • 3 sticks unsalted butter, cut into pieces and room temperature.
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ½ cup chopped pecans for decorating

Chocolate:

  • ½ pound chocolate melting wafers (available in craft stores and some chocolate shops)

Preparation

Heat oven to 350°. Pulse 1 ¾-cups pecans in food processor until consistency of coarse corn meal. Sift together flour, tapioca flour and salt. In a separate bowl, using an electric mixer with a paddle attachment, cream butter and sugar on low until smooth. Add vanilla. Add dry ingredients and mix on low (don’t over mix). Add crushed pecans and mix briefly to combine.

Roll out between sheets of wax paper. Refrigerate at least an hour. Bake on parchment paper-covered cookie sheet for around 15 minutes, or until the centers are firm. Cut out cookies. Place cut-out dough on a baking sheet covered in parchment paper. Bake about 10 minutes—removing before the edges turn brown. Cool the cookies on the tray.

Melt chocolate in microwave on high, stirring at 30-second intervals. If chocolate needs to be loosened, stir in a few drops of canola oil. Dip cookies by running the tops of them across the chocolate (rather than straight down). Sprinkle with chopped pecans. Let chocolate set before serving.