I’ve mentioned that I’ve been doing a lot of experimenting lately. I haven’t even purchased white sugar and flour since we’ve been back in the U.S. I’m on the search for alternative sugars and flours to use in my baking to mix things up a bit and improve nutritional value. Right now I’m using demerara sugar (unrefined cane sugar) and whole soft white wheat pastry flour.
I’m co-hosting a cookie exchange this weekend so that is giving me plenty of opportunity to play around in the kitchen using my new ingredients. Last night as I was flipping through recipes I came across one my mom gave me a few years back. It is for a homemade version of the pecan shortbread cookies made by that popular cookie company with elves. You know, those packaged cookies that remain in the aisle I no longer go down at the supermarket.
Those cookies are darn good though and I have made the original recipe before, but of course this time I wanted to try out my new choices of sugar and flour. I tried making a cake last week and it didn’t turn out so well hence it wasn’t blog material. I was anxious to see how it would do in the cookies.
They turned out great! So close to the original version that I would not even be tempted to switch back. The cookie is soft and tender just the way I like my shortbread and I upped the pecans a bit so that you get at least one piece in each bite.
I’m sure this week I’ll end up buy the white flour and sugar for the party because there are a few things I want to make without experimenting, but these cookies are a great start for treats with fewer processed ingredients.
My Pecan Shortbread
½ cup unsalted butter, softened 
¼ cup demerara sugar
1 tsp vanilla
1 cup whole soft white wheat pastry flour (I use Bob’s Red Mill)
¾ cup pecans, chopped
¼ cup demerara sugar
1 tsp vanilla
1 cup whole soft white wheat pastry flour (I use Bob’s Red Mill)
¾ cup pecans, chopped
Cream the butter and sugar. I give this a little extra time because the sugar has a much larger grain than refined white sugar. I want to make sure it is incorporated as much as possible. Add in the vanilla. Mix in the flour and blend well. Finally mix in the chopped pecans.
Preheat oven to 350 degrees F. The dough will be slightly dry and crumbly. Form into a ball, wrap in plastic wrap or place in a container and chill for 30 minutes. Grease your cookie sheet lightly with butter and remove the dough from the fridge. Roll pieces of the dough into 1-inch balls and flatten slightly. Place on the cookie sheet and bake for 12 to 15 minutes. Mine came out in 12 because I don’t like them too done. Makes about one dozen with a couple to spare.
*If you want to try the original use white sugar and cake flour.
*If you want to try the original use white sugar and cake flour.
I’m submitting these cookies to Food Blogga’s Eat Christmas Cookies Season 3. Check out the blog to submit your own. Then head over to the ongoing round-up post for all the the cookie recipes you could possibly need this holiday season.
Great recipe. Love recipes with only a few ingredients. Have fun at the cookie exchange!!
Scrumptious shortbread!
Enjoy the exchange!
Oh, I love those cookies! These might have to go on this year’s cookie tray.
I am in the mood to bake. These are going on the list:)
So glad to have a healthier alternative, I try to limit the amount of sugar my children consume, but this time of year is difficult. I will definately try this!(Plus pecan sandies are my husbands favorite!)
Those look great and I even have all of the ingredients at home! Thank you for using whole wheat!! 🙂
Love pecan shortbread, and this looks fantastic. I bet you are having so much fun getting back into the baking mode. What a treat this will be.
ola,
so cool you lived in Brazil. do you miss the food? I miss it so much.
Mmm! This recipe reminds me of my grandma. Well, I guess it’s really mostly just the pecans that do, she loves them : )
Yay! A cookie exchange! I hope it’s fabulous, Lori. And thanks for sharing your amazing shortbread with us. 🙂
I am making a gluten-free version as I type! YUM!!
You had me at the mention of pecans.
Mmmm – shortbread! Wish I were part of a cookie exchange but I’d probably do more eating than exchanging. 😎