Using an aromatic blend of Indian spices takes these pecan shortbread cookies to the next level! Bake some for friends and family and keep the remaining dough in the refrigerator to slice-and-bake any time you need a sweet treat. Drizzle with melted chocolate for an impressive presentation.
1 cup
(2 sticks) unsalted butter, softened
1/2 cup
granulated sugar
1/2 cup
packed dark brown sugar
1-1/2 teaspoon
garam masala spice blend
1 teaspoon
vanilla
1/2 teaspoon
table salt
1 cup
Fisher® Chopped Pecans, toasted, divided
2 cups
flour
Food Safety Instruction
DIRECTIONS
- Beat butter, sugars, garam masala, vanilla and salt in large bowl with electric mixer on medium speed until light and fluffy. Combine 1/2 cup Fisher® Pecans and flour in small bowl; add to butter mixture. Mix on low speed until combined.
- Form dough into two 9x2-inch logs on clean, lightly floured surface. Sprinkle logs with remaining nuts, rolling and pressing gently to adhere nuts to sides. Wrap each log tightly with plastic wrap; twist ends firmly to seal. Refrigerate 1 hour or until firm.
- Heat oven to 325°F. Cut each log into 30 slices (1/4-inch-thick) using a thin sharp knife. Arrange cookies 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10-12 minutes or until bottoms are light golden brown. Cool cookies on pans on wire rack.
PRODUCT USED
Tips
Garam masala is an aromatic Indian blend of ground spices such as cinnamon, cloves, cardamom, black pepper, cumin and coriander. Look for it in the spice aisle
For perfectly round cookies, refrigerate the plastic-wrapped dough logs in an empty paper towel roll. The tube will prevent the dough from forming a flat bottom as it chills.
For a pop of color, roll the dough logs in sanding sugar, festive sprinkles or cocoa nibs before refrigerating.
Drizzle cooled baked cookies with melted baking chocolate for an attractive garnish. Let stand on parchment until chocolate sets.
