Recipes and Cooking Rum-Praline Shortbread Bites 4.3 (7) 1 Review 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 4, 2012 Print Rate It Share Share Tweet Pin Email 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 Jump to Nutrition Facts 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 ⅔ cup powdered sugar 1 tablespoon dark rum 2 teaspoon vanilla 2 tablespoon turbinado (raw) sugar Directions 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. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 29 Calories 2g Fat 3g Carbs Show Full Nutrition Label Hide Full Nutrition Label 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.