Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

Brown Sugar-Pecan Shortbread

7/12/2017

4 Comments

 
Picture

     Two years ago for Father's Day, I bought my husband two raspberry bushes.  He planted them at the back of our yard, next to the strawberries and behind the raised vegetable beds.  I've honestly forgotten about them until this summer, since they're shielded by the tuteurs that hold my tomatoes. Several weeks ago he told me how he needed to build a 6 foot grid frame to support the two plants.  I actually thought that sounded a bit excessive, but I didn't argue (well, maybe a little)... But you know what?  They definitely needed the support of that frame.  They're massive plants.  Now, each morning I go out and pick a pint of raspberries.  I just made a Cherry-Berry Pie (recipe HERE) that is a combination of sweet cherries, blueberries and my garden raspberries.  Tomorrow there's going to be a raspberry cake.  And if they continue to produce berries until the fall, there will be many more raspberry recipes ahead.
     The other day, we were just eating the raspberries as is, with a little pastry sauce drizzled over.  I thought a little shortbread cookie would be perfect with the berries. 


Picture


Picture
   • recipe from the Silver Palate Good Times Cookbook •
• 2 cups unbleached all-purpose flour
• 1 cup pecan pieces
• Pinch of salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup packed dark brown sugar
1.  Grind the flour, pecans, and salt in a food processor fitted with a steel blade to a fine powder.  Set aside.
2.  Using an electric mixer or a wooden spoon, cream the butter and sugar.  When the mixture is very smooth and creamy, mix in the pecan mixture.
3.  Gather the dough into a ball, wrap in plastic wrap, and refrigerate at least 3 hours or overnight.
4.  Preheat oven to 300˚F.  Line cookie sheets with parchment paper.
5.  Roll out the dough 1/4-inch thick on a lightly floured surface.  Cut into shapes with a 1-inch cookie cutter.  Gather up the scraps, reroll, and cut into as many cookies as possible.  Place on the prepared cookie sheets and bake until colored, 20 to 25 minutes.




TAKE a LOOK:






4 Comments
Madonna link
7/12/2017 03:06:09 pm

How very nice to have your own plants.

Reply
Eileen
7/12/2017 07:26:32 pm

Hi Madonna,
It is very nice having the raspberry plants. We have a small back yard but have made good use of every square inch.

Reply
cv writers link
7/17/2017 08:44:26 am

The recipe looks really delicious. If I will have a free time, it's a sure thing that I will try this pastry for my family. It doesn't just look delicious, it's healthy at the same time. This brown-sugar pecan shortbread is perfect while you are relaxing on a lazy afternoon. It will not just satisfy your cravings, it will also inspire you to make your own version of it. By the way, thank you for this!

Reply
Jeffrey link
7/28/2024 05:20:59 pm

Lovelyy blog you have here

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris