Rum-Praline Shortbread Bites

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Candied pecans are a delicious addition to this homemade shortbread recipe. Pecan pralines and rum add a sophisticated touch to these tasty shortbread bites. It's impossible to just have one!

Rum-Praline Shortbread Bites
Photo: Blaine Moats
Prep Time:
40 mins
Chill Time:
4 hrs
Bake Time:
18 mins
Bake Time:
10 mins
Total Time:
5 hrs 8 mins
Yield:
140 cookies

Ingredients

  • 1 cup pecan halves

  • ¼ cup packed brown sugar

  • 2 tablespoon whipping cream

  • 2 ¼ cup all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon baking powder

  • 1 cup butter, softened

  • cup powdered sugar

  • 1 tablespoon dark rum

  • 2 teaspoon vanilla

  • 2 tablespoon turbinado (raw) sugar

Directions

  1. Preheat oven to 350°F. Grease a 9-inch pie plate; set aside. In a medium bowl combine pecans, brown sugar, and whipping cream. Spread nut mixture evenly in the prepared pie plate. Bake for 18 to 20 minutes or until coating is dry and crystallized, stirring once. Transfer nuts to a sheet of foil; cool completely.

  2. In a food processor combine cooled nuts and 1/4 cup of the flour. Cover and pulse with several on/off turns until nuts are finely ground. Set aside. In a medium bowl combine the remaining 2 cups of flour, the salt, and baking powder; set aside.

  3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until smooth, scraping sides of bowl occasionally. Beat in rum and vanilla until combined. Beat in flour mixture just until combined. Stir in the ground nut mixture. Form dough into a ball; flatten slightly. Cover and chill for 4 hours.

  4. Preheat oven to 325°F. Line two large cookie sheets with parchment paper; set aside. Roll dough between two sheets of waxed paper or parchment paper into a 10x14-inch rectangle. Sprinkle dough with turbinado sugar. Using a pizza cutter or sharp knife, cut the dough into 1-inch squares. Arrange squares 1 inch apart on the prepared cookie sheets. Using the blunt end of a bamboo skewer, poke four holes into each cookie so cookies resemble dice.

  5. Bake 10 to 12 minutes or until light golden brown. Transfer cookies to a wire rack; cool completely.

To Store:

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

Nutrition Facts (per serving)

29 Calories
2g Fat
3g Carbs
Nutrition Facts
Calories 29
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 30mg 1%
Total Carbohydrate 3g 1%
Total Sugars 1g
Iron 0.2mg 1%
Potassium 6mg 0%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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