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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pecan Shortbread Logs

Yield: about 14 cookies
Prep 20 mins Bake 325°F 30 mins
Pecan Shortbread Logs
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 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  cup  powdered sugar
  • 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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