Coconut-Pecan Shortbread Cookies |
|
 |
Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 45 |
|
Similar to linzer cookies, these shortbread treats have a luscious caramel filling. They take a little bit of time to make but are well worth it.Cathy Grubelnik, Raton, New Mexico Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup flaked coconut |
1/2 cup chopped pecans |
filling: |
2/3 cup sugar |
3 tablespoons water |
1 teaspoon light corn syrup |
3 tablespoons heavy whipping cream |
2 tablespoons butter |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle.
2. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in round cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
3. Meanwhile, for filling, in a large heavy saucepan, bring sugar and water to a boil. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter.
4. Spread a scant 1/2 teaspoon caramel filling on the bottoms of half of the cookies; top with remaining cookies. Let stand for 2 hours or until set. Yield: 4 dozen.
|
|