This is a shortbread recipe that produces about 5 dozen cookies in one batch and one baking session.
Warning for those with tree nut or peanut allergies: Contains tree nuts. Contains products produced in plants where peanuts are processed.
Ingredients
- 3/4 lbs. sweet unsalted butter (softened)
- 3 to 4 cups unbleached flour
- 1/2 lbs (about 2 cups) dark brown sugar
- 1 lbs pecan pieces
- 1 lbs chocolate chips
- (other variations substitute white chocolate, macadamia nut pieces, walnuts, etc.)
Directions
- Pre-heat oven to 325 degrees
- Prepare two medium cookie sheets by covering bottoms with aluminum foil (for easy cleanup later)
- Whip butter in a large bowl or stand-mixer
- Add dark brown sugar and mix thoroughly
- Add 3 cups of the flour and continue mixing
- Add additional flour gradually until a thick dough is formed
- (note: the dough may not form until after several minutes of mixing, so add very gradually.)
- Once the dough is formed:
- Hand-mix in chocolate chips and nuts to taste.
- Form Cookies:
- By hand, make round balls about the size of a medium meatball. Strive for consistent size so that all cookies finish baking at the same time.
- Place the cookies on the sheet so that they are not touching. They can be spaced very close together, however, since these cookies do not flatten during baking. A typical cookie sheet will hold 2 – 3 dozen cookies
- Bake:
- Place cookie trays on separate racks in the oven. You can bake both sheets at the same time. Bake for 30 – 35 minutes, or until bottoms are browned and before tops are scorched (of course!)
- Warm from the oven they are soft and chewy.
- Let cool and they will harden into shortbread consistency.
- They keep a VERY long time, if you can avoid eating them.
- Yummy with milk.
This recipe was submitted by Bob_Scopatz on January 23, 2005.