Recipe of the Week: Pecan Shortbread Cookies

Pecan shortbread cookies are my absolute FAVE! I never thought to bake them on my own though. Well, here’s my chance and yours too! How about we all try them and see how they turn out?

Pecan Shortbread Cookies

Ingredients

* 3/4 cup(s) pecans, coarsely chopped
* 1 1/4 stick(s) butter, at room temperature
* 1/2 cup(s) confectioners’ sugar
* 1/2 vanilla bean, split lengthwise seeds scraped
* 1/2 teaspoon(s) pure vanilla extract
* 1/2 teaspoon(s) kosher salt
* 1 1/2 cup(s) all-purpose flour
* 3 tablespoon(s) demerara or turbinado sugar
* 1 large egg yolk, lightly beaten

Directions

• Preheat the oven to 350 degrees F. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
• In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners’ sugar, vanilla bean and seeds, vanilla extract, and salt at medium speed until fluffy, about 3 minutes. Add the flour in 3 batches, beating at low speed until just incorporated. Discard the vanilla bean. Stir in the pecans.

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Recipe of the Week: Super Bowl Party Recipe Idea

Got a vegetarian in the mix at your Super Bowl Party? Not a problem! Here’s just the recipe for them!

Vegan Jalapeno Poppers Recipe

Ingredients:
12 jalapeno peppers, sliced in half lengthwise, tops and seeds removed
8 ounces Tofutti Better Than Cream Cheese vegan cream cheese
1 cup soy milk
1 cup flour
1 cup bread crumbs
Oil for frying

-Fill the jalapeno peppers with the Tofutti Better Than Cream Cheese.
-Put the soy milk and the flour into two separate bowls.

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