It's been a while since I
This latest recipe was inspired by a recipe for Pistachio Shortbread in the current issue of Bon Appétit. I just saw the recipe today while reading the magazine on the train, so it was a last minute decision to blog it so soon. But I'm only blogging twice a week now and decided to fit in a recipe sooner rather than later.
I actually have pistachios in the house, but didn't feel like chopping them up and the pecans were already chopped. Also, I wanted to bake something quickly. Then I remembered my lovely single serving desserts. So I shrunk the recipe down and decided to use orange extract instead of vanilla. I baked the recipe twice actually. The picture below is the first attempt.
These were good, but they baked for too long and I had to cut off the burnt edges. I reduced the baking time the second time and used brown sugar instead of regular sugar. Also, I made three smaller shortbreads instead of two bigger ones. I have two left for breakfast! Oh, and I baked them in a toaster oven, so the baking time listed below might be shorter than what would be needed in a regular oven.
So here's the final recipe. I like them both ways. And you know I'm all about adapting, so I hope that you give these a try. And please do let me know how you put your own spin on them.
Single Serving Orange Pecan Shortbread
3 T flour
2 T chopped pecans
1.5 T sugar
1 T butter (softened)
1/4 tsp. orange extract
1/2 tsp. cold water
pinch of salt
Set aside cookie sheet and set oven to 350 degrees.
Combine ingredients in small bowl. Spoon out dough to make the number of shortbreads that you like. Bake for about 10 minutes. Let cool. Eat and enjoy!
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