Thursday, August 14, 2008
Butter Pecan Shortbread Minis with Caramel Icing
Yum! Can I just say that I was eating these so fast that I almost didn't have any left to take a picture?! I was really in the mood for some shortbread but have been thinking for days on what to do with it exactly. Today I didn't want to wait any longer and just started going with it. And yes, I was singing the shortbread song in my head as I was kneading the dough. ("mama loves shortnin' mama loves shortnin', mama loves bakin' shortnin' bread") I'm not even sure if those are the right words, but those were the ones running through my mind. Anyway, as soon as I could smell them cooking throughout my whole house, caramel popped into my head and I ran with it. My only complaint with this recipe is that it didn't make enough!
Butter Pecan Shortbread
1 1/2 C flour
3 T packed brown sugar
1/2 C butter, softened
1/4 C chopped pecans
1/4 tsp vanilla
Preheat oven to 325; spray mini muffin tin with cooking spray.
Mix flour and brown sugar with fork; cut in butter with pastry blender or fork. Add pecans and vanilla and knead until well mixed and smooth.
Divide dough between mini muffin tin and press down with finger tips. Cook for 20 minutes.
3 T butter
1/2 C packed brown sugar
dash of salt
1/2 C milk
1 1/2 C powdered sugar
Melt butter in medium saucepan on stove. Add brown sugar and dash of salt. Boil for 2 minutes stirring constantly. Remove from heat and add milk. Return to boil for about 1 minute. Let cool to lukewarm and add powdered sugar. Add more milk as needed for the consistency you would like.
Holding the base of the cookie, dip the top it into the icing and roll a little to make sure the whole top is covered. Place on wire rack to cool completely.
(makes 24 mini cookies)
Someday, I really am going to start baking healthy. But, I had a really good workout this morning, so I'm justifying my baking as usual.