Pecan Sugar Cookies Dipped In Chocolate Recipes

CHOCOLATE-DIPPED PECAN SHORTBREAD COOKIES

Steps:

• 1. I suggest using a Kitchenaid (or other brand) stand mixer with a paddle attachment as this is a VERY stiff dough -- I don't suggest mixing it by hand ...either your hand will wear out or the wooden spoon will break.
• 2. Cream together sugar and butter--just until combined.
• 3. Add extracts and stir into butter/sugar mixture.
• 4. In separate bowl, whisk flour and salt together.
• 5. Add flour/salt mix to butter/sugar mix, a little at a time.
• 6. Add chopped pecans to dough and THOROUGHLY incorporate them. (I chopped them by hand).
• 7. Place reserved 1/2 cup of pecans in separate bowl.
• 8. Divide dough into 4 equal pieces. By hand, roll each piece into a log (about 2-3 inches in diameter). Wrap each log, snugly, with plastic wrap and chill in refrigerator for at least 1 hour.
• 9. Preheat oven to 350 F (175 C).
• 10. Remove plastic wrap from dough log and slice into 3/8-inch - 1/2-inch thick slices.
• 11. Place sliced dough onto UNGREASED parchment-paper lined cookie sheet about 1/2 inch apart.
• 12. Bake for 15-20 minutes until edges are golden brown and center is cooked but NOT browned (see photo above).
• 13. After baking, gently transfer to cooling rack (they're VERY fragile at this stage), and cool completely. Once cooled, they are quite sturdy.
• 14. In microwave-safe bowl, melt chocolate morsels (in 30-second increments, stirring after each increment)
• 15. Spread reserved, chopped pecans (or, if desired, sliced almonds) onto cookie sheet and return to oven for 5-10 min. until toasted. Watch them carefully so they don't burn. Then, place them in a bowl.
• 16. Coat cooled cookies 1/2-way with melted chocolate (front, back, and sides)--scraping off excess.
• 17. Roll chocolate-dipped cookies in toasted pecan pieces. Alternately, you can use sliced almonds, or crushed toffee pieces (Heath or Skor bars)...or, leave them plain or just dipped in chocolate if you like. When coated, return cookies to cooling rack to set.
• 18. Chill chocolate-dipped cookies for 20-30 min. in fridge to set chocolate before serving.
• 19. Store in airtight container (if you have any left).

PECAN SUGAR COOKIES

Steps:

• In a large mixing bowl cream together the butter and sugar until light yellow; beat in eggs and vanilla.
• Mix the flour together in a medium size bowl with baking powder and salt; add the flour mixture a third at a time to the creamed mixture blending well after each addition.
• Fold in the chopped pecans and with lightly floured hands divide the dough in thirds and shape into logs about 10 to 12 inches in length.
• Wrap each log in wax paper and refrigerate for 2 hours; slice the rolls of dough ito 1/4 inch slices and place on parchment lined cookie sheets.
• Bake in a 375 degree oven for 8 to 10 minutes or until browned around the edges.
• Remove cookies to cooling rack and allow to cool completely. When cool, melt the dipping chocolate in top of a double boiler and dip the cookies into the melted chocolate, place on wax paper to set.

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
• Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
• For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
• Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

PECAN SQUARES WITH DIPPED CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350ºF.
• MAKING THE CRUST:.
• Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approxiamtely, 3 minutes.
• Add the eggs and the vanilla, and mix well.
• Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18x12x1" baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
• Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• TOPPING:.
• Combine the butter, honey, brown sugar and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir.
• Raise the heat and boil for 3 minutes. Remove from heat. BE VERY CAREFUL - IT IS HOT CARAMEL!
• Stir in the heavy cream and the pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
• Bake for 25-30 minutes, until the filling is set.
• Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into small bars(as they are rich).
• MAKE GANACHE:.
• Cook the heavy cream, chocolate chips, and instant coffee(if using) in the top of a double boiler over simmering water until very smooth and warm, stirring occasionally.
• Dip only one end of pecan bars in the ganache, & place on white muffin cup liners; smoosh(for lack of a better word - this word is mine, not Ina Garten's) to open and place the dipped pecan bar in it. This way it can drip into the liner! Serve with or without liners.