We made it – the kids are done with school, the gifts have been delivered, and now we can sit back and relax. It’s amazing how this year I really thought I was doing everything ahead of time with all the jam sessions, but I was still scrambling up until the last week. So – I am hear to write about one more delicious gift from the kitchen – knowing that some of you out there may be looking for just one more thing.
I have never been a huge nut person when it comes to baking – I love eating nuts as snacks, but I like my baked goods pure. I omit the nuts in my banana bread, as well my chocolate chip cookies. Even when I bake with peanut butter, I always use creamy. Heck – I prefer creamy peanut butter just about always. So – when I saw we were making these Pecan Cocoa Nib Shortbread at The Pantry’s Holiday Gift Making class, I was a little hesitant.
Well – this recipe was different – it really needed those nuts – and the secret? Chopping those nuts up into really small pieces. It made all the difference. Basically the nuts were not only used for flavor, but just a hint of texture. Oh, and the cocoa nibs? Out of this world. If you don’t have cocoa nibs though, just chop some high quality chocolate up into small bits.
Now – if you have kids – I highly suggest these – although this recipe is also extremely easy. You will just have to help with the chopping. Now go get moving, and hopefully you can carve out some downtime as well this holiday.
Ingredients
- 3 ½ ounces pecans
- 8 ounces all-purpose flour
- 2 ounces whole wheat flour
- ½ teaspoon kosher salt
- 8 ounces butter, soft
- 5 ounces sugar
- 1/3 cup cocoa nibs
Preparation
Toast the pecans in a 325 degree oven (300 convection) for about 8 minutes. Remove from the oven and cool until cook enough to handle. Chop into small pieces.
Whisk together the flours and the salt. Set aside.
In a stand mixer with the paddle attachment, mix the butter and sugar on low speed until smooth. Add the chopped pecans and cocoa nibs and mix until just incorporated. Add the flour mixture and mix on low until just incorporated.
Roll the dough into logs and chill for several hours. Slice into cookies and chill until ready to bake.
Bake at 350 degrees (325 convection) until browned, about 16-18 minutes.
Makes about 30 shortbread cookies.
For a printer-friendly version of this recipe, please click here: Pecan Cocoa Nib Shortbread
First Look, Then Cook 
A great cookie to make with the kids. Happy holidays to you and your family. Take Care, BAM
Thanks Bam – I hope you had a really nice holiday – looks like you have been having lots of company! I hope your hand is doing better!
This sounds amazing Dawn! Looking forward to trying it. Thanks for sharing, and happy holidays! Brenda
Happy Holidays to you too Brenda – I miss you!! I hope you are doing well!
I too am creamy peanut butter all the time. Never crunchy. I bet these would be delicious. I like that the nuts are chopped very fine. There are only a few desserts that I enjoy with nuts. Otherwise, like you, I prefer them straight up. :)
That is really funny you are the same way – I know so many people that think the crunchier the better!