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Pecan-Lemon Shortbread Hearts

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Submitted by maralbob

YIELD

1 batch

PREP

20 min

COOK

25 min

READY

1 hrs

Ingredients

1 ½ 355
½ 118
CUP ML SUGAR
¼ 59
CUP ML CORNSTARCH
1 15
TABLESPOON ML LEMON ZEST
¼ 1.3
TEASPOON ML SALT
¾ 177
CUP ML BUTTER
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML PECANS

Directions

In food processor combine the flour, sugar, cornstarch, lemon zest and salt.

Process briefly until well mixed. Add the butter and vanilla and, using rapid off-on pulses cut in until the mixture resembles a fine meal.

Add the pecans and process until finely chopped.

Transfer the mixture to a large sheet of waxed paper and gather together into a flat disk.

Top with a second sheet of waxed paper. Roll out the dough ¼ inch thick.

Using a 3-inch or smaller heart shaped cutter, cut out cookies.

Transfer to ungreased cookie sheets, spacing them ½ inch apart.

Gather up the scraps and repeat. Sprinkle the cookies with vanilla sugar if desired.

Bake until just beginning to color, about 20 minutes.

Transfer to wire racks and let cool for 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 792 62% from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 394mg 16%
Total Carbohydrate 24g 24%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 22% Vitamin C 4%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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