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Sunday, November 3, 2013

Cheri's Sugar Free Pecan Shortbreads

I have started working on sweet recipes that don't use sugar for the weight watchers and diabetics side of us.

1 cup all purpose flour
1 cup rice flour
1 cup unsalted butter (2 sticks), room temperature NO SUBSTITUTIONS
1/4 cup Splenda (or 2/3 sugar if you must)
1/4 tsp salt very little
1 tsp pure vanilla extract , not imitation
1 cup chopped toasted pecans

What you need to make them:
Mix flours and salt in a bowl. Set aside.
Using a mixer, cream butter and sugar.  Add vanilla and continue mixing until light and fluffy.
Slowly add flour mixture and stir until incorporated.  Add pecans.
Wrap the dough in plastic wrap and chill in refrigerator (to firm) for at least one hour.
Preheat oven 350 degrees.
Roll out dough into 1/4 inch thick in a floured surface.  Using cookie cutters, or if you're like me use a glass to cut out cookies and place in parchment lined baking sheets.
Place cut cookies in refrigerator for 10 minutes so  shape will be retained during baking.
Bake in oven for 15 – 18 minutes or until light brown.  Bake longer if you want it crisp and crumbly until a darker brown.
Cool in wire rack.
Can be stored at room temperature or frozen.
To toast pecans, place in baking sheet  and bake in 350 degree oven for 5 minutes until lightly brown.
Adding rice flour changed the texture of the shortbread,  It had a little more “grain” than the regular shortbread.  You can certainly use just all purpose flour to get that buttery, smooth standard texture.

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