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Ok, I know…I keep posting about adding calories to food for the Wee Kahunas and then following up with a post about yoga or something to help me make up for the fact that I have no willpower. But, seriously, I really like to bake and I really really like to eat what I bake. I’m not going to stop, and I’m not going to substitute fake or low calorie ingredients to try to make up for it. I am going to try to keep up with the yoga (it seems to be having an unexpected side effect of calming both of the girls and their mommy a bit, which we can all use around here.)
Lemon Glazed Pecan Shortbread-Yes, It’s a lot of butter!
September 10, 2009 # 8:44 pm # Cooking # 7 CommentsOk, I know…I keep posting about adding calories to food for the Wee Kahunas and then following up with a post about yoga or something to help me make up for the fact that I have no willpower. But, seriously, I really like to bake and I really really like to eat what I bake. I’m not going to stop, and I’m not going to substitute fake or low calorie ingredients to try to make up for it. I am going to try to keep up with the yoga (it seems to be having an unexpected side effect of calming both of the girls and their mommy a bit, which we can all use around here.)So, without apology, but with an extremely happy tummy I share with you a recipe that is simple and full of butter and flavor and that has made my whole kitchen smell like heaven:
Ingredients
- 1 and 1/2 pounds of butter
- 2 cups sugar
- 2 tsp vanilla
- 1 tsp almond extract
- 7 cups of flour
- 1/2 tsp salt
- 3 cups of chopped pecans
Method
Cream the butter and sugar together (I do it by hand since the butter is at room temp), add extracts and cream some more, add dry ingredients, pecans last. Smoosh on cutting board into 2 big flat discs to make it easier to roll out after being chilled (just toss in a large ziplock) I used to skip this step, but find some patience, the dough being chilled means those crispy edges you want.)
- After the dough is chilled, do the standard flour board, and roll out about an inch thick
- cut out as rounds or whatever shape you like
- makes about 75 to 100 depending on how big you make them
- 350 for 20 to 25 minutes until golden brown
Today I covered them with a lemon glaze, because as usual I’m trying to find ways to use up all that lemon juice left over after making a batch of Limoncello, which just uses the rinds.
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What in the world?! Where did you get the teeny mixing bowl? Or is that GIANT butter?!
Oh Paula! Allow me to introduce you to the tiny fabulous (and seriously addictive) world of Re-Ment miniatures. I’m working on a whole post about them, but it won’t be ready until next week (taking all these macro images is slow going (i have more than my fair share of the wee things.)
to start you off I have the link to the Re-Ment site in the left hand side bar of the site: look under the Heading “SHOPPING” Next week I’ll share a link to what may be the best collection I have ever seen…but you have to come back for that.
Do you have the tiny cupcakes and pastry bag? Perfect for your site I think.
I saw one of those tiny mixers while going through my grandma’s attic
Oh boy…so much butter. I think that’s the not so secret ingredient to all things that are scrumptious!
Is that what drove my nose crazy yesterday?! DELISH! I agree with Julia Child, Paula Deen and other beloved cooks: you can never have too much butter!
[...] smoshed up the left over pecan shortbread cookies into the bottom of a regular cupcake pan (butter and flour first) But you can use any of the [...]
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