Pecan Shortbread Logs

You may want to make more than one batch of theae jewel-toned cookies to give away to cooking-loving friends. Make some with raspberry jam and some with apricot preserves.

Pecan Shortbread Logs Enlarge Image
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Yields:
about 14 cookies
Prep:
20 mins
Bake:
30 mins 325°F
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Pecan Shortbread Logs

Ingredients
1 1/4
3
tablespoons packed brown sugar
1/2
cup cold butter
1/4
cup pecans, finely chopped
4
teaspoons seedless raspberry jam or apricot preserves
1/2
1
tablespoon rum, brandy, or milk

Directions

  1. Preheat oven to 325 degrees F. In a large bowl stir together flour and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in pecans. Knead mixture until it forms a ball. Divide dough in half.
  2. On a lightly floured surface, roll each portion of dough into a 7-inch-long log. Place logs four inches apart on an ungreased cookie sheet. Make a 1/4-inch-deep groove down the center of each log, leaving a 1/2-inch edge on the ends. Stir jam until nearly smooth (snip any large pieces of fruit if using apricot preserves). Spoon jam into grooves.
  3. Bake 30 minutes or until logs are light brown. Cool logs completely on cookie sheet on a wire rack. Cut cooled logs into 1-inch slices. In a small bowl stir together powdered sugar and rum until smooth. Drizzle over cookies. Makes about 14 cookies.

From the Test Kitchen

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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