Buttery Pecan Shortbread Pan Cookies

 Maximum yield for minimal work will have you cheering for these Buttery Pecan Shortbread Pan Cookies. Super easy to make, one batch will yield four dozen cookies!

Buttery Pecan Shorbread Pan Cookies

Last week I said that I would be posting a recipe today. I’m betting that you thought that I was going to post early today. I thought the same thing. Technically, though, it is still Monday here in Utah, so I actually have another 56 minutes before it is tomorrow. I like living on the edge. Yippeeeee!

Not.

I have to confess, getting back into blogging is more intimidating than I thought it would be. 😐 I’m scart. (yes, I meant to write scart — pronounced like “scared” except with a “t” sound on the end instead of a “d” sound.)

For comfort and to ease my way back in to blogging, I have fallen back on a favorite recipe from my grandmother. She made these Pecan Shortbread Pan Cookies every Christmas and they were my #1 favorite Christmas cookie when I was growing up. I opened this blog with my Granny’s Sour Cream Pound Cake and I find that it is only fitting that I should use one of her recipes to begin blogging again.

I have several of Granny’s recipes on this blog. Look for a list of them at the end of this post. Hmmm… I wonder. Should “post” be spelled “poast”, like “toast”? Technically it would seem that the “o” would be short instead of long in “post” — you know, like in the word “cost”.

Speaking of toast, as I said in my last post, Kade (6) wanted to make toast as part of our Thanksgiving dinner this year. We used up a whole loaf of bread, except for the end slices, and buttered them generously. 🙂 The fam has decided that toast will become a Thanksgiving tradition every year. Pretty funny. There were a few slices left over and so I bagged them up and sent them home with my daughter. When Kade got up the next morning, he was so excited to find that there was leftover Thanksgiving toast for breakfast. You’d have thought that Santa came early this year.

Thanksgiving Toast

Okay, I’m feeling a bit more relaxed with writing this post. I’m still really wordy, so nothing has changed in that category. I’ve been wordy since about 4th grade. Although I can write short and to-the-point, it is TOO BORING and restrictive. Technical writing in college made me crazy although I did well in the class. Technical writing, for me, is like wearing a straight jacket. I’ll spare you the detailed explanation of the metaphor, although I could go on ad nauseum with it.

One more thing before I go on with the wonderfully easy Buttery Pecan Shortbread Pan Cookie recipe. I have a new sous chef. Meet Lexi, my 5 month old golden retriever. She is GREAT at staying fully engaged while I am cooking. She is also amazing at kitchen clean-up and loves helping with the dishes.

Lexi, the golden retriever sous chef for That's Some Good Cookin'

Granny’s Pecan Shortbread Pan Cookies

There were five particular favorite cookies, plus divinity, that my grandmother used to make at Christmastime. She made more than just five kinds of cookies, but I can only remember  being interested in five of them. Comes to think of it, four of the five types of cookies were all in the shortbread family. I definitely have a thing for shortbread cookies, particularly Almond Shortbread Thumbprint Cookies with Raspberry Jam!!!!

As I said previously, these Pecan Shortbread Pan Cookies were my favorite cookies. Smelling them baking today made me smile with the memories of eating them at Granny’s house. They will always say “peace, warmth, happiness and love” to me. I’m sure that you have ‘memory foods’ that speak to you in the same way.

Buttery Pecan Shortbread Pan Cookies

As with other shortbread cookies, these cookies only have a few ingredients, with butter and sugar leading the way. This recipe is particularly nice because it is a one-pan cookie. Mix ‘um, spread ‘um, bake ‘um, slice ‘um, eat ‘um, done. The truly glorious thing is that you get 48 cookies — that’s 4 DOZEN — from each batch. Score!

When mixing the dough, go easy on incorporating the flour. It only needs to be mixed into the dough just enough to blend it with the other ingredients. No over-mixing allowed.

Buttery Pecan Shortbread Pan Cookies

Buttery Pecan Shortbread Pan Cookies


Prep Time: 7 minutes | Cook Time: 30-40 minutes | Total Time: 37-47 minutes
Servings: 48 cookies

Buttery and lightly sweet with toasted pecans on top, these pan cookies are a breeze to make and will have you out of the kitchen in under and hour.


 Ingredients

  • 1 1/4 cup salted butter, softened
  • 1 1/4 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, separated
  • 1 tablespoon milk
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups pecans, chopped fine

Instructions

  1. Preheat oven to 325° F.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat for 30 seconds until smooth.
  3. Add the sugar and beat until light and fluffy. Add the vanilla extract, egg yolk and the milk. Mix until well incorporated.
  4. With the mixer on a low speed, add the flour a little at a time. Mix only until just incorporated.
  5. Turn the dough out onto an UNBUTTERED 1/2 sheet baking pan (17″ x 12″). Break dough into chunky pieces and scatter over bottom of pan. Press the dough evenly in the pan all the way to the edges. Handle as little as possible. Beat the egg white lightly with a fork, then brush all over the top of the cookie dough. Sprinkle chopped pecans over the dough.
  6. Bake for 30-40 minutes until pale golden brown on top and the dough has set. Do not over-bake. Remove from oven and allow to cool in pan for 1-2 minutes. While cookies are still hot, cut into 48 squares. Remove from pan and place on a cooling rack. When cool, store the cookies in an airtight, covered container. Best if used within 5 days.

Buttery Pecan Shorbread Pan Cookies

More of my grandmother’s recipes:

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Salty Honey and Peanut Butter Bars

One of life’s most lovely flavor combinations, peanut butter and honey, comes together in Salty Honey and Peanut Butter Bars. The salt makes the honey really shine.

Salty Honey and Peanut Butter Bars

Happy June, everyone! I’m so glad to be back with you. I hope that April and May were good months for you; one day blurred into the next for me, but they were days filled with life…in all of its joyous, curious, confusing, brilliant, vexing, wild and wondrous adventures. I am still breathing, in and out with a few snores thrown in for variety.

Oh, which reminds me — here’s a bit of advice for the next time a doctor or nurse listens to your lungs. When you are told to “breath”, it means to take a deep breath in and then let it out. Don’t take a breath in and hold it unless your are specifically told to do so. We are listening for air passage through your lungs. If you take in a breath and hold it, we only get half a sound. If air isn’t moving, we can’t hear it. Sneaky air.

Inhale, exhale, inhale, exhale.

Don’t breath too fast, though; you may pass out and if that happens, there will be all kinds of drama and extra charting. And potentially thousands of dollars worth of testing to “rule out” other possible causes for you passing out. Yes, I just made a dig at the medical profession. You can thank the lovely practice of litigation for that one.

Now look what you have made me do. I’ve gotten all distracted. Salty Honey and Peanut Butter Bars are where we are supposed to be.

Salty Honey and Peanut Butter Bars

One of my favorite sandwiches when I was a kid was peanut butter and honey. I loved the way the honey made the bread kind of crunchy, especially when the honey was spread on store-bought white bread. It was like bread candy.

I did an internet search on why honey causes some breads to get that crunchy layer, but there were no scientific answers available. Maybe I used the wrong search terms. Does anyone have a good, solid answer?

Salty Honey and Peanut Butter Bars

Peanut butter. It’s one of my favorite foods. In college, I used to eat it with a spoon. Sometimes my roommates and I would decompress after a tough day by eating spoonsful of peanut butter dotted with chocolate chips. What a great life!

Recently, in a moment of fervent peanut butter madness, I put together these Honey & Peanut Butter Rice Krispie Bars. The flavor profile is salty-sweet and I can only imagine what these bars must taste like with the drizzle of semi-sweet chocolate. (I am pronouncing curses upon my chocolate allergy right now.)

For added flavor and texture, I threw in some rough-chopped, salted peanuts. The soft crunch of the peanuts satisfies the need for textural changes in the chewiness of the bars. Salt from the peanuts, as well as added salt, offers both contrast and flavor enhancement to the sweetness of the honey and sugar.

Salty Honey and Peanut Butter Bars

No doubt, a variety of dry cereals or granola-type ingredients can be substituted for the Rice Krispies and/or nuts. I’m sure that this recipe would make an excellent granola bar!

Be warned, these Salty Honey and Peanut Butter Bars are slightly on the addicting side, as witnessed by my son in-law and the three grandkadiddles. Actually the testimonial comes mostly from the fact that my son in-law and His Majesty, The Two Year Old, stood at the kitchen counter for about 30 minutes happily cutting off small squares of the bars and eating them.

Salty Honey and Peanut Butter BarsPrint green and blue-2


Prep Time: 15 mins | Cook Time: 10 mins | Total Time:  1 hour 30 mins — includes cooling time
Servings: 36 bars

Sweet and salty collide in these chewy peanut buttery bars. Rice Krispies and chopped peanuts add a soft crunch.


 Ingredients

  • 1 cup honey
  • 1 cup white sugar
  • 1 cup smooth peanut butter
  • 1 teaspoon sea salt
  • 5 cups Rice Krispies cereal
  • 1 1/2 cups salted peanuts, rough-chopped, divided use
  • 1 cup semi-sweet chocolate chips, optional

Instructions

  1. Line a 9- x 13-inch pan with aluminum foil, allowing some of the foil to hang over each end of the pan. Butter foil and set pan aside.
  2. In a 4-quart sauce pot, stir together the honey and sugar. Cook over medium heat about 5-7 minutes until the mixture just starts to bubble and the sugar has dissolved.
  3. Turn off heat and move pot to a cool burner. Stir in the peanut butter and salt until mixture is smooth. Add the Rice Krispies and 1 cup of the peanuts. Mix together well. The mixture will be stiff. Turn out into prepared pan and press mixture evenly into pan with the back of a large spoon. Immediately sprinkle the remaining 1/2 cup of peanuts over the top of the bars. Press gently, but firmly, onto the top of the bars, just firm enough for the peanuts to stick to the top of the bars.
  4. Cool bars to room temperature, 30 minutes – 1 hour, before cutting. Using the foil ends, lift the cooled mixture from the pan and place on a cutting board. Pull back the foil and cut cooled mixture into bars. Recommendation: To make cutting easier, warm a sharp, sturdy knife under hot, running water. Make one or two slices into the bars, then rinse knife under hot water again and make another one or two cuts. Repeat as often as needed until all bars have been cut.
  5. If topping with chocolate chips, place bars on a cooling rack with wax paper below the rack. In a microwave safe bowl, cook the chocolate chips for 30 seconds on high. Remove bowl and stir chips. Return to microwave and cook for another 30 seconds on high. Stir well. If the chocolate is not smooth and thin enough to drizzle, return to microwave for an additional 10 seconds, then stir. Repeat if necessary. Drizzle bars with melted chocolate. Note: DO NOT add water to the chocolate; the chocolate will seize and will be unusable.

Salty Honey and Peanut Butter Bars

When you’re done making the Salty Honey and Peanut Butter Bars, make these delicousnesses:

Peanut Butter Cookies with Coconut Oil
Peanut Butter Cookies with Coconut Oil
Blondie 7-Layer Magic Cookie Bars
Blondie 7-Layer Magic Cookie Bars
Cheesecake Squares
Cheesecake Squares

Angeletti Cookies

Angeletti--a light and airy, softly sweet Italian cookie

Rita
Lana
Roylene
Rhonda
Jocelyn
Sherri
Betty
Betty Jean
Cinda
Hillary

Among other things, October is breast cancer awareness month. Go pink! The ten women listed above are real. I know them. They all have or have had breast cancer. Each of their stories is unique. When I read the names of these women, I think of each one’s personal story. I stand in silent respect for their suffering and their bravery. None of them look at themselves as being particularly brave, but from my perspective each woman deserves the honor given a hero.

One of these women, Rita, is currently undergoing treatment for stage 3 breast cancer. Despite the horrendous effects of chemo, Rita still comes to work, serving others through her loving skills as a nurse. She had been at work–serving others–the day she lost her hair. I do not know how she continues to move forward with her life in positive ways. I would have folded long ago. Continue Reading

Blondie 7-Layer Magic Cookie Bars

The classic magic cookie bar goes blond with the addition of crushed pretzels, white and butterscotch baking chips, toffee pieces and macadamias. You won’t even miss the chocolate!

Blondie 7-Layer Magic Cookie Bars

Yes, your eyes are not deceiving you. There is no chocolate in these 7-Layer Cookie Bars because these are Blondie 7-Layer Cookie Bars. In my life, anything chocolate has become the spawn of Satan because of my freakish chocolate allergy. It started a few years ago which means that for decades I could eat chocolate whenever I wanted. And now I can’t.

It probably has something to do with karma and Continue Reading

Spring “Twix” Cookie Bars

Spring TWIX copycat recipe

A few weeks ago I got the incredibly brilliant (insert sarcasm here) idea to make a TWIX® copycat recipe substituting white candy melts for the chocolate. I was feeling pretty confident at the beginning of the journey, but that confidence soon gave way to the brutal reality of recipe development involving baking and candy making. They are as much science and chemistry as they are skill and genuine good luck. Despite those facts, I felt like I wanted a challenge.

Technically speaking, this is not really a TWIX® copycat. It is merely “inspired” by TWIX®. 😉  After doing some recipe research, I found that many TWIX® copycat recipes involve ready-made ingredients such as Continue Reading