martes, 7 de agosto de 2012

Pecan shortbread



While I was living in London, I became addicted to Walkers shortbreads biscuits. A tartan packaging gave you the hint the cookies were Scottish: pure butter! I’ve never seem them in Buenos Aires. The closest are spritz cookies that come in a beautiful tin, only sell by large supermarkets, but they are quite expensive, ‘cause they are imported. And always sense an industrial hint.
This recipe from David Lebovitz, an American pattisier who has been living in Paris for a few years now, is a mix of Scottish Shortbread and grandma's biscuits, but full of pecans!


NOTE: Make them ahead of time: you have to chill the dough before baking. Don't say I didn't warn you!


PECAN SHORTBREAD COOKIES

Makes about 40 cookies


Ingredients + cooking book + feet to get shooting distance

Ingredients
 
250 g / 2 cups all-purpose flour

225 g / 1 cup butter at room temperature

140 g / 2/3 cup packed brown sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract
100 g / 1 cup toasted and coarsely chopped pecans





NOTE: I also put the ingredients on grams, because that’s the standard in Argentina and the professional cooking, but I know most of the American recipes are in cups and spoons. I have a lovely Martha Stewart’s set I use to measure.


Procedure

Before anything else, turn on the oven to toast the nuts!


Pecans
Pecans before toasting. After, they get a greyish color.

1. Oven to 400 F°. Scatter the walnuts in a cookie sheet. No wax paper or aluminum, or butter, anything. All by themselves.
2. Toast them between 7 and 10 minutes, shaking occasionally to prevent burning. Just when you start to feel the aroma that fills the soul, place them in a grid or in a glass bowl if you have no grid. The idea is they release moisture and get crunchy.
3. Once cold, chopped them, just like that, without much car
e.

Dough

Dough. Looks just like caramel ice-cream!
1. Beat butter and sugar at medium speed until white and fluffy. There should be no pieces of butter. Add vanilla. Put aside.
2. In another bowl, mix the dry (flour and salt). Gradually, add the blend with the mixer on low speed, until everything is completely united. You may have to stop occasionally to scrape down sides of the bowl and mix. It is important that everything is integrated!
3. It must be homogeneous, as a… caramel ice cream color.  ‘Cause the sugar is brown, not white.
4. Finally, add the walnuts with a spatula until well incorporated.

The biggest problem is you have to wait for them to chill before baking! 
Hey! I told you before, don’t put that face!

Fridge


The dough tends do spread itself during baking, because of the large amount of butter, that’s why it’s very important to chill it first.

 



1. Form a rectangle about 1 and ½ inches high, lined with film, and put it on a cookie sheet. It’s a very soft dough. Chill it for AT LEAST one hour. Best if overnight.


Cookies cooling down


Oven


1. When you are ready to try these hyper delicious cookies, turn on the oven to 340 Fº.

2. Cut them into squares. I made them that way because you can take advantage of all the dough and you do not have touch it a lot. It’s not the cutest shape, but you avoid cooling whenever you return to knead. Then, put them over wax paper or a silicone mat.
3. They won’t fit in one cookie sheet. If you have 2, great, if not, divide them in two batches, rotating halfway through baking so that the color is even. In 15 minutes they should be ok, depends on your oven.
4. They have to be brownish, obviously, and not very firm because when you let them cool, they tend to dry a bit. As soon as you can, move them to a wire rack.

OPTIONAL


You can either, press flakes of sea salt before baking, which is what I did (it leaves a very delicate flavor that enhances butter) or, better: sunk them in chocolate!

I do not show in this post because I had no time, but is very simple.

1. Once the cookies are cold, just melt 7 oz chocolate in a
double-boiler.
2. Put the cookie on a fork and with a spoon you can, or do little threads, or just bathe half of it. Do not sink it into the chocolate because it may break.

3. Leave them to cool on a rack with parchment paper underneath so not stain anything and… enjoy!

2 comentarios:

  1. I like the pecan cookies. I will make these cookies!!!!...or better I wait my girlfriend do it for me. Thanks :D :D :D

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    1. Thank you, Unknown! Next time, put your name, please!!

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