Making these diamond-shaped flaky cookiesare as much fun as eating them — well almost.
Recipe: Pecan Diamonds
1/3 cup butter or margarine, softened 1/3 cup vegetable shortening 2 cups all-purpose flour – divided use 3/4 cup firmly packed brown sugar 1 large egg 1 tablespoon milk 1 teaspoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/2 cup finely chopped pecans 3/4 cup semisweet chocolate chips
Cream butter and shortening in a largebowl until fluffy. Stir in half of the flour, brown sugar, egg,milk, baking powder, vanilla, cinnamon, nutmeg and salt. Beatuntil thoroughly combined then stir in remaining flour and pecans.Cover and refrigerate for 3 hours.
When dough is chilled, preheat oven to375°F (190°C).
Roll dough onto a lightly floured surfaceto 1/4-inch thickness. Cut into 1 1/2-inch diamonds. Place onan ungreased baking sheet 1-inch apart.
Bake for 7 to 8 minutes or until edgesare firm. Cool for 1 minute before transferring to wire racks.
In a saucepan or in the microwave, meltchocolate chips. Stir until smooth and drizzle over cookies.
Makes 36 bars.
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