Pecan Caramel Shortbread Fingers Recipes

CARAMEL PECAN SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

PECAN CARAMEL SHORTBREAD

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
• Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
• Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.

PECAN SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

PECAN CARAMEL SHORTBREAD FINGERS

Steps:

• Preheat oven to 350F.
• Grease a 10x15 inch baking pan and set aside.
• Toast pecans until fragrant.
• Cool and chop roughly, set aside.
• Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
• Press dough evenly into prepared pan.
• Bake until golden 10-12 min.
• Cool on rack.
• In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
• Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
• Reduce heat to medium, cook stirring occasionally until all sugar is melted.
• It sould be a deep golden color (candy thermometer reading 300F).
• While stirring pour cream slowly down the side of the pan.
• When the cream is mixed remove pan from heat and add pecans.
• Pour carmel filling over the shortbread crust and return to oven for about 12 min.
• until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
• Cool on wire rack and cut into bars or 1x3 inch"fingers".

CARAMEL SHORTBREAD

Steps:

• Beat 1/2 cup butter and 1/4 cup sugar until pale.
• Add flour and ground almonds to form a soft dough.
• Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
• BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
• Leave in pan until cool.
• To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
• Bring to a boil,stirring constantly.
• Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
• Spread caramel on cooled shortbread, and let set about 40 minutes.
• Melt chocolate over low heat.
• Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

PECAN CARAMEL MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 180C/350F/Gas 4 10 minutes before baking. Lightly oil and line an 18 cm x 28 cm tin with greaseproof or baking paper.
• Cream together the 125 g butter, peanut butter 75 g caster sugar until light. Sift in the cornflour and flour together and mix in to make a smooth dough.
• Press the mixture into the prepared tin and prick all over with a fork. Bake in the preheated oven for 20 minutes, until just golden. Remove from the oven.
• Meanwhile for the topping, combine the 200 g caster sugar, 125 g butter, golden syrup, glucose, water and milk in a heavy based saucepan.
• Stir constantly over a low heat without boiling until the sugar has dissolved. Increase the heat, boil steadily, stirring constantly, for about 10 minutes until the mixture turns a golden caramel colour.
• Remove the saucepan from the heat and add the pecans. Pour over the shortbread base immediately. Allow to cool, then refrigerate for at least 1 hour.
• Break the chocolate into small pieces and put into a heatproof bowl with the 1 tbsp butter.
• Place over a saucepan of barely simmering water, ensuring that the bowl does not come into contact with the water. Leave until melted, then stir together well.
• Remove the shortbread from the refrigeratror and pour the chocolate evenly over the top, spreading thinly to cover. Leave to set, cut into squares and serve.

GRANDMA BEA'S PECAN FINGERS

Steps:

• Preheat oven to 350 degrees farenheit.
• Beat butter and sugar together, in bowl, until creamy and fluffy.
• Gradually add the flour until well mixed in, then salt, vanilla and pecans.
• Shape level teaspoons of dough into 2-inch-long fingers.
• Place on ungreased cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned.
• Cool before eating.