Coffee-Pecan Shortbread Mix

This easy cookie recipe makes the perfect holiday present. The layered dry ingredients can be stored for up to a month, making these cookies a great gift.

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  • Makes: 30 servings
  • Start to Finish: 10 mins

Coffee-Pecan Shortbread Mix

Directions

  1. In 2-cup cellophane bag, layer ingredients in the following order: half of the flour, the sugar, espresso powder, remaining flour, and pecans. Seal; store in a cool, dry place for up to 1 month.

To make cookies:

  1. Preheat oven to 325 degrees F. Empty cookie mix from bag into medium bowl. Sprinkle with 1 teaspoon vanilla. Using pastry blender, cut in 1/2 cup butter until mixture resembles fine crumbs and starts to cling. Form mixture into ball and knead until smooth.
  2. On lightly floured surface, roll dough until 1/4 inch thick. Using floured 2-inch round cookie cutter with scalloped edge, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheet. If desired, sprinkle with coarse or granulated sugar. Bake for 15 to 18 minutes or until edges are lightly browned. Transfer to wire rack; cool. If desired, garnish each cookie with pecan half dipped in melted chocolate. Makes about 30 servings.
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Nutrition Facts (Coffee-Pecan Shortbread Mix)

  • Per serving:
  • 67 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 9 mg chol. ,
  • 33 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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