Cherry Pecan Shortbread Rounds Recipes

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CHERRY PECAN SHORTBREAD ROUNDS



Cherry Pecan Shortbread Rounds image

Save yourself from last minute holiday baking by getting a jump start with these refrigerator cookies.

Categories     Cookies

Yield 60 cookies

Number Of Ingredients 8

1 cup (250 mL) GAY LEA - Salted Butter, room temperature
1 ¾ cups (425 mL) all purpose flour
¼ cup (60 mL) cornstarch
½ cup (125 mL) icing sugar, sifted
1 tbsp (15 mL) lemon zest, grated
½ cup (125 mL) red candied cherries, chopped
½ cup (125 mL) green candied cherries, chopped
½ cup (125 mL) pecans, chopped

Steps:

  • Line baking sheet with parchment paper.
  • Whisk together flour and cornstarch. Set aside.
  • In a large bowl, using an electric mixer on medium speed, beat butter, icing sugar and lemon zest until light and creamy, about 3 minutes. On low speed, gradually add flour mixture, beating until blended. Stir in candied fruit and pecans. Knead to form a smooth dough. Divide dough into halves. Shape each into a roll 10 inches (25 cm) long. Wrap and chill until firm, 3 hours or overnight.
  • Preheat oven to 300° F (150° C). Cut rolls into 1/4 -inch (5 mm) slices and place about 1 inch (2.5 cm) apart on prepared baking sheet.
  • Bake 18 to 22 minutes or until lightly browned around edges. Cool 5 minutes on sheet then transfer to rack and cool completely.

CHERRY PECAN SHORTBREAD ROUNDS



Cherry Pecan Shortbread Rounds image

An easy slice and bake cookie for the busy holiday season.

Provided by Ellen Folkman and Family Around the Table

Categories     Desserts and Sweets

Time 2h35m

Number Of Ingredients 8

2 cups flour
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 teaspoons pure vanilla extract, I used Adams Best Vanilla Extract
1 (10 ounce) jar maraschino cherries, drained well and chopped, reserve cherry juice for another use.
(Blot chopped cherries with paper towels to remove excess moisture)
2/3 cup finely chopped pecans, I used pecans from Millican Pecan Company

Steps:

  • In a small bowl, combine flour and salt, set aside.
  • Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, add in vanilla.
  • Add flour mixture and combine until it starts forming large clumps.
  • Mix in pecans and maraschino cherries. Before removing from bowl, press dough together well so it's no longer crumbly.
  • On a piece of plastic wrap, form dough into the log and press it well. The log should be about 2 inches thick.
  • Wrap it in the plastic wrap and chill in the fridge for at least 2 hours.
  • Preheat the oven to 325 F and line baking sheet with parchment paper or a silicone baking mat. Cut the log into 1/4-inch thick slices. If the slices crumble, press it back together with your hands. Place them onto baking sheet at least 1-inch apart.
  • Bake the cookies 15 - 18 minutes, until they just start to turn golden brown on top and around the edges.
  • Let them cool for 3 minutes on a baking sheet before transferring them to a rack to cool completely.

PECAN CHERRY BREAD



Pecan Cherry Bread image

"My mom made this delicious bread for special occasions," recalls Pat Habiger of Spearville, Kansas. Full of sweet cherries and nuts, the taste and appearance of this golden loaf make it ideal for autumn gatherings.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 10

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 jar (10 ounces) maraschino cherries, drained and chopped
1 teaspoon vanilla extract

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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