My recipe in Cooks Country: Pecan Toffee Shortbread Stars
Posted: 08 December 2007 10:40 AM   [ Ignore ]
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I though I would share my delight in having my recipe win a cookie contest in Cooks Country magazine. The recipe is in the January 08 publication and can only be viewed on the web if you are a Cooks Country web member. I would like to share my version of the recipe and my picture of cookies with everyone here. There are very easy to put together in a food processor and are great to give as Holiday goodie gifts. Enjoy!
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Pecan Toffee Chocolate Chip Shortbread Stars

1 Cup Chopped Pecans
1/4 Cup English Toffee Bits, Health Bits
2 Tablespoons Almond Paste
——————-
1 1/2 Cups All-purpose Flour
1/4 Cup Granulated Sugar
1/4 Cup Light Brown Sugar, packed
1/4 Cup Cornstarch
1/4 Teaspoon Salt
——————
3/4 Cup Unsalted Butter, COLD ( 1 1/2 sticks) cut into 12 pieces
2 Teaspoons Vanilla Extract
——————
1/2 Cup Mini-chocolate Chips, semi-sweet
——————-
Topping: Turbinado Sugar or red or green colored sugars
Cinnamon Sugar

HOW TO:
1. Preheat the oven to 350 degrees. Line 4 large cookie sheets with parchment paper. Arrange 2 racks in the middle of the oven.
2. In the bowl of a food processor fitted with the metal blade, add the pecans, toffee chips and almond paste and PROCESS until the mixture is coarsely ground.
3. In a large bowl, whisk together the flour, sugars, cornstarch and salt. Add to the bowl of the processor and pulse a few times just to blend all the ingredients.
4. Add the butter and vanilla on top of the flour mixture and pulse a few times to cut in the butter. Process the mixture until it starts to form a soft ball of dough. Do not over-process or the mixture will be too soft.
5. Add the chocolate chips and pulse only 1 or 2 times to combine. If the dough is too soft, refrigerate for 30 minutes until firm.
6. See the HELPFUL TIPS above. Transfer the mixture to a lightly floured surface and roll 1/4” thick. Use a 3” size star shaped cookie cutter to cut out the cookies. Re-flour the surface, gather up the dough and re-roll the scraps and cut out additional cookies. Use flour on your hands and the rolling pin to ease working with the dough.
7. Use a floured bench scraper to place 8 cookies onto each cookie sheet. Sprinkle each cookie with turbinado sugar and cinnamon sugar. Use colored sugars for festive looking cookies.
8. Bake for 8-12 minutes or until the cookies are golden brown around the edges. Let cool 10 minutes on the cookie sheet and then transfer to a rack to cool completely.

Notes: SHORTBREAD TIPS: The dough must be cold enough to roll: refrigerate for 30 minutes before rolling. If the dough is a bit too soft, try rolling the dough between 2 sheets of waxed paper. For an extra pretty cookie edge, dip the cutter in sugar or colored sugar before cutting each cookie. To keep the perfect cookie shape, refrigerate the cookies ON the cookie sheets for 15 minutes before baking. This also keeps the cookies from spreading while baking Bake the cookies until JUST golden brown around the edges so they are crisp and the dough stays intact. Cool at least 15 minutes before removing from the cookie sheet. If you undercook these cookies, they will fall apart and taste too doughy. Shortbread cookies store well for about a week in an airtight cookie jar, but they probably will NOT last for more than 1 day. Try using European or extra creamy butter made by Land O Lakes. Mexican or Bourbon vanilla will intensify the flavor of this cookie. These key ingredients will make a huge difference in the taste of these cookies.

Lorraine

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Posted: 08 December 2007 11:35 AM   [ Ignore ]   [ # 1 ]
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Wow, congratulations!!

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Posted: 08 December 2007 11:49 AM   [ Ignore ]   [ # 2 ]
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Congratulations Lorraine, they look delicious.  Thanks for the recipe.

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Posted: 08 December 2007 12:36 PM   [ Ignore ]   [ # 3 ]
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Oh how wonderful for you - Congratulations!!!  Did you win a contest prize?

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Posted: 08 December 2007 12:42 PM   [ Ignore ]   [ # 4 ]
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Actually, I just read over the list of ingredients for these cookies and they sound absolutely delicious… can’t wait to try them!

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Posted: 09 December 2007 12:05 AM   [ Ignore ]   [ # 5 ]
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Congratulations Lorraine! That’s wonderful.

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Posted: 09 December 2007 12:08 PM   [ Ignore ]   [ # 6 ]
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Oh, Congratulations!! That is so exciting!! I can’t wait to receive the magazine with the recipe! That is so fun!! The recipe looks great?I’m going to have to give this a go! Thanks for sharing!

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Posted: 09 December 2007 12:11 PM   [ Ignore ]   [ # 7 ]
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Congratulations!  That’s awesome!!!  And your cookies look delicious!

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Posted: 09 December 2007 12:22 PM   [ Ignore ]   [ # 8 ]
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LOL! Tiffany, I love your signature! :D

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Posted: 09 December 2007 04:57 PM   [ Ignore ]   [ # 9 ]
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Rats, still haven’t got that issue on newstands in my area. Sigh.

Sounds great, though, thanks for sharing the recipe in time for cookie season. smile

Congrats on getting published, that must be exciting!

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Posted: 12 December 2007 12:50 PM   [ Ignore ]   [ # 10 ]
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Congratulations!  This is great.

I will buy the issue once they’re available here in Vancouver.

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Posted: 13 December 2007 10:07 AM   [ Ignore ]   [ # 11 ]
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As a recent subscriber, I have received my issue and I have to say they look absolutely scrumptious, Lorraine.  Since I’m right down the road from you, let me know if you plan on testing any other recipes in the future wink

And I must say, I just might need to make that black-bottom pie in this issue as well!

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Posted: 13 December 2007 02:21 PM   [ Ignore ]   [ # 12 ]
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I love Cook’s Country! It’s such a practical magazine to have around. And I always look forward to the All-American Cake feature on the back cover smile.  I’m hoping someday soon, someone over there will get the idea to put together a book of “All-American Cakes of the 20th Century.” It would be nice way of preserving the cake recipes from the 1930s-1970s (many of which, nobody makes anymore!).

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