These shortbread cookies are one of my favorites because of their rich, buttery flavor that is not too sugary. Dipped in chocolate and sprinkled with pecans they are the perfect treat for anyone with a not so sweet, sweet tooth!
1 cup unsalted butter, softened
1/2 cup sifted powdered sugar
1 3/4 cup flour
1/4 cup rice flour
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate
1 teaspoon vegetable shortening
1/2 cup finely chopped pecans
In a small bowl whisk the 2 flours together and set aside.
In a large mixing bowl cream the butter and gradually add the sugar, beating until light and fluffy.
Stir in the vanilla.
Gradually add the flour to butter mixture and combine well. The dough will be slightly sticky.
Shape the dough into strips that are about 2 inches long, 1/2 inch wide and 3/4 to 1/2 inch tall. Place the strips on a cookie sheet.
Place the cookies in a preheated 325 degree F preheated oven.
Bake for 30 minutes or until golden, but not brown. Allow the cookies to cool completely.
While the shortbread is cooling, prepare your chocolate sauce.
This can be prepared in a double boiler if you have one. I just place a stainless steel bowl over a saucepan so that the bottom of the bowl sits just above the simmering water in the saucepan.
Place the chocolate and shortening in the top of the double boiler and cook until melted, stirring constantly.
Dip one end of the shortbread into the melted chocolate. Now place it on a wax paper lined cookie sheet and sprinkle with some chopped pecans. Repeat the process until all the cookies are accented with chocolate and pecans.
If I have any chocolate left over I scoop it up with a spoon and drizzle it over the cookies for added decoration.
Place the cookie sheet with the shortbread in the refrigerator until the chocolate hardens, which takes about 15 to 20 minutes.
Makes about 12 to 24 cookies depending on their size.
These cookies are also delicious without the chocolate and pecans!
Recipe compliments of P Allen Smith