Best Chocolate And Orange Pecan Shortbread Recipes

CHOCOLATE AND ORANGE PECAN SHORTBREAD

Chocolate and Orange Pecan Shortbread image

Marry chocolate and orange flavors in a buttery shortbread cookie.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 24

Number Of Ingredients 9

Ingredients

1 1/2 cups unsalted butter, softened
1 cup sugar
2 tablespoons grated orange peel
1 teaspoon vanilla
1 teaspoon orange extract
3 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 1/2 cups finely chopped pecans
1 cup miniature semisweet chocolate chips

Steps:

Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until combined. Beat in orange peel, vanilla and orange extract. On low speed, beat in flour and salt. Stir in pecans and chocolate chips.
Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.
On floured surface, roll unwrapped dough about 1/2 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet, place cookies about 1 inch apart. Repeat with second disk.
Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 12 g, TransFat 0 g

CHOCOLATE AND ORANGE PECAN SHORTBREAD

Chocolate and Orange Pecan Shortbread image

I've always loved to cook but only started to love baking about a year ago, when my son turned a year old and started to enjoy more variety in foods. This recipe is one of my creations that pleases the whole family. My son loves pecans, my husband is crazy about dark chocolate, and I love the combination of the orange and chocolate flavor.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 1/2 cups unsalted butter, softened
1 cup sugar
2 tablespoons grated orange peel
1 teaspoon vanilla
1 teaspoon orange extract
3 1/2 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1 1/2 cups finely chopped pecans
1 cup miniature semisweet chocolate chips

Steps:

Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until combined. Beat in orange peel, vanilla and orange extract. On low speed, beat in flour and salt. Stir in pecans and chocolate chips.
Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.
On floured surface, roll unwrapped dough about 1/2 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet, place cookies about 1 inch apart. Repeat with second disk.
Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.