A A
Stumble it!
Facebook
Follow Me
RSS

Chocolate Filled Pecan Shortbread Sandwich Cookies

Mon, May 14, 2012

Baking, Cookies, Featured Articles, Recipes

May and June are all about travel.

My first bit or travel has come and gone. I spent a weekend in the mountains of California eating, drinking, learning, and making friends at Camp Blogaway! It was my first year to attend, and I had the distinct honor of speaking on the subject of Beating Blogger Burnout. I had an absolute blast at camp, and was thrilled to connect with new friends and reconnect with good friends. Speaking of good friends, Andrew over at Eating Rules was kind enough to offer me a ride to camp, as well as his supremely comfortable guest room to stay in before and after our weekend. For breakfast the first morning he, generously, offered to cook breakfast. While discussing toast topping options he introduced me to what has become my new favorite spread – toasty, nutty, and oh so rich pecan butter! I love pecans, but never thought to make them into a butter before. Now that I have tasted it in butter form I can safely say there is no turning back! I am hooked! So hooked that I made it my mission to incorporate this delectable concoction into a dessert first thing upon my return home.

I have a soft spot for sandwich cookies. They are cute, tasty, and they are a great place to play with new flavors. These cookies start with a pecan butter infused short bread cookie, delicately sweet and crumbly, that is stuffed with a rich chocolate frosting. You could use a vanilla filling, or a berry filling, but chocolate felt right to me. The warm, nutty flavor of the cookie pairs well with the rich chocolate filling. I am including, at the end of this post, a recipe for the pecan butter I used in this recipe. The pecan butter itself is lovely on toast (thank you Andrew!), crackers, used as a dip for berries, and eaten directly of a spoon … or licked off a finger. Not that I am admitting to such an act.

Chocolate Filled Pecan Shortbread Sandwich Cookies    Yield 2 dozen

For the cookies:
1 1/3 cups all-purpose flour
1/3 cup cornstarch
1/2 cup powdered sugar
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons butter, chilled
1/3 cup pecan butter (recipe follows)
3 tablespoons milk, 2% or higher
1 teaspoon vanilla

For the filling:
5 tablespoons butter, at room temperature
1 cup powdered sugar
2 tablespoons Dutch-processed cocoa powder
1 tablespoon milk, 2% or higher
1 teaspoon vanilla

Heat the oven to 350 F and line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or in the work bowl of a food processor fitted with the dough blade, combine all the ingredients for the cookies.  Mix on low speed until the dough just comes together, then increase the speed to medium for 30 seconds, or until the dough is smooth and starting to clump around the paddle.

Turn the dough out on a lightly floured work surface and press into a smooth rectangle. Roll out the dough to 1/8-inch thick.  Using a small  cookie or biscuit cutter, about 1-inch in diameter, cut out as many cookies as you can.  Place the cookies on the lined baking sheets about 1/4-inch apart.   Re-roll the scraps and cut additional cookies.  Discard any remaining scraps.

Bake the cookies for 10 – 12 minutes, or until the bottom edge of the cookies is just turning golden brown and the centers of the cookies are slightly puffed.  Cool the cookies completely on the pans.

While the cookies cool prepare the filling.

In a medium bowl cream together the butter, powdered sugar, cocoa powder, milk, and vanilla and mix until smooth.  If necessary add more powdered sugar a tablespoon at a time to stiffen the filling if it seems too loose.  It should have the consistency of thick cake frosting.

Once the cookies are cool spread 1 to 2 teaspoons of filling  on half of the cookies. It is easier to pipe the filling onto the cookies with a piping bag.  Top with a second cookie and gently press to spread the filling to the edges.  Store the cookies in the refrigerator in an airtight container.  Allow to cookies to sit at room temperature for ten minutes before serving.

Enjoy!

Pecan Butter  Yield 1 cup

2 1/2 cups pecans
1 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon cinnamon

Heat the oven to 350 F and line a baking sheet with parchment paper.

Spread the pecans on the baking sheet and bake for 10 to 12 minutes, stirring the pecans every 3 minutes to ensure even toasting. Allow to cool to room temperature.

Once cool add the nuts to the work bowl of a food processor or blender and blend, stopping to scrape down the sides frequently, until the pecans form a smooth paste. Add the sugar, salt, and cinnamon and mix to combine. The mixture may be very loose.

Store covered in the refrigerator for up to 2 months.

© 2012, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

Related Posts with Thumbnails

Tags: , , , , , , , , , , , , , , , ,

16 Responses to “Chocolate Filled Pecan Shortbread Sandwich Cookies”

  1. Wow… These look amazing! I might have to make a double batch of that pecan butter so that I have plenty for snacking and still have enough left to make some cookies. :)

  2. Yuuuuum!! Those looks sooo good!

  3. I love shortbread anything… and those look gorgeous. Thanks again for for all of the great info you shared at Camp Blogaway.

  4. I love that these have pecan butter in, and homemade at that, yum!

  5. Paula says:

    These pecan butter shortbread look wonderful. Thanks for sharing your pecan butter recipe.

  6. look amazing! Hope you’re well! I want your book!

  7. RecipeNewZ says:

    I love everything about this recipe: the addition of pecan butter, the chocolate filling, the “sandwichness” :-). These cookies must be delicious, I could eat half a dozen right now. And the photos are so pretty and tempting :-)

    I would like to invite you to share this post (and other posts :-) ) on a new photo based recipe sharing community site that launched only last week. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  8. Pecan butter! Whoda thunk it. These cookies look out-of-this-world amazing. And I’m looking forward to checking out RecipeNewZ!

  9. These are so pretty!! Peacan Butter sounds incredible :) I think this is a lovely start to your traveling summer xox

  10. Those are such perfect little cookies. They are practically begging to be dipped into my afternoon tea. As for the pecan butter – well, I’m certain that needs to be a part of my morning routine.

  11. Sun Cuisine says:

    the cookies look so cute and I love the pecan part!

  12. Vicki @ WITK says:

    I love cookie sandwiches too! I’d love to go to camp blogaway, maybe next year :)

  13. Good recipe but a heads up that I had to load your page twice because it looks like one of your ads tried to take over and suddenly that was all I could see on the page.

  14. Jen says:

    They look perfect and reading through the ingredients I decided I need to bake something tonight. Haha

  15. Aishah says:

    These look delicious..I think I might have to make a batch now ;)

Trackbacks/Pingbacks

  1. Maple Butter Pecan Popsicles Recipe on FamilyFreshCooking.com — Family Fresh Cooking - August 17, 2012

    [...] Chocolate Filled Pecan Shortbread Sandwich Cookies evil shenanigans [...]

Leave a Reply

Manage your shopping list and search for recipes from across the web at ZipList.com Fine Cooking - Best of Blogs TLC Cake Crew Channel4.com/4Food

Archives