When we went to see Chef Alex Guarnaschelli at Tallahassee Community College earlier this year we were lucky enough to get a signed copy of her newest cookbook, The Home Cook: Recipes to Know by Heart a book that is crammed-jammed-full of luscious recipes that anyone can make usually with ingredients you already have on hand. One recipe that I especially like is Chef Alex’s version of shortbread.
Even though our blog is full of dessert recipes I am not really much of a dessert eater but I do love a few things like shortbread! I love shortbread! It’s a special treat, more buttery than sweet, that’s wonderful with a piping hot cup of coffee or tea for an afternoon snack!
Here’s a pecan shortbread recipe I wrote many years ago and entered in the Pillsbury Bake Off - I didn’t win - but I still really like this recipe.
2 cups of flour
½ cup of sugar
1 cup of melted butter
2 cups of pecans, ground in a food processor or blender
1 teaspoon of vanilla
Combine the flour, sugar, and butter together.
Stir in the ground pecans and vanilla.
Pat the mixture into a greased round cake pan.
Bake at 350 degrees for 12-15 minutes, or until light golden brown.
Cool in the pan, then cut into wedges.
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