Best Pecan Shortbread Diamonds Recipes
PECAN SHORTBREAD DIAMONDS
"My mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good." The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°., To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans. , Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars.
Nutrition Facts :
PECAN DIAMONDS WITH SHORTBREAD CRUST
I have made this many times to serve on my baking tray for the holidays, and during the year also, they are the treats that always go the quickest! I can tell you, these are sooooo good! They have a delicious chewy topping with a flakey shortbread crust, just make certain to blend the crust ingredients in a processor only to assure a flakey crust. These can be made up to a week in advance, store in an airtight container. You can slice them right out of the pan, just omit using the foil, if you slice them very small, you should get anywhere from between 30-32 diamonds slices. I have even made these using chopped walnuts in place of pecans. Cooking time is for the crust and topping.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 32 diamonds (approx)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil.
- For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds.
- Add in cold butter and process until the mixture begins to come together.
- Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang.
- Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!).
- Remove and let sit at room temperature while preparing the topping.
- Reduce oven to 325 degrees.
- To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute).
- Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes).
- Add in vanilla.
- Pour the hot topping over the warm crust.
- Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly.
- Cool COMPLETELY in the pan (the topping will harden upon sitting).
- Using the foil overhang, lift out of the pan onto a cutting board.
- Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.
Nutrition Facts : Calories 240, Fat 17, SaturatedFat 5.3, Cholesterol 20.4, Sodium 85.5, Carbohydrate 21.9, Fiber 1.5, Sugar 11.5, Protein 2.1
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