I am a New Yorker, baker, a soap maker, artist, crafter and most importantly a Mother and a Wife.
I love sharing my love of food with others. This is a personal journal of recipes that I love. I want to share these recipes with family and friends. Your all invited and I hope you find something on my blog that makes you happy. Enjoy life, your family and good friends around a table of home cooked food made with love.
On the Have the Cake the challenge for December is shortbread. I don't know about you, but this is one of my favorite cookies and I was very pleased with the challenge. Now, I originally came across this recipe in the Farmer's Journal in a publication that was from the 60's. This particular publication has some scrumptious recipes that I hold close to my heart. Also, Ina Garten has the same shortbread recipe as well. I must confess I have made this recipe before. I decided to do a variation from the original and have done so over a dozen times, but this variation is totally new. I added pecans and dried dates, frosted the tops with premium white chocolate and for good measure added more chopped pecans and dates. I was very pleased, indeed. As a matter of fact, I could not stop eating them. I am planning on giving the rest away later today.
I am definitely making these closer to Christmas and giving them out as gifts. I hope you all will love them as much as I do.
Recipe: adapted from The Farmer's Journal and Ina Garten
3 sticks unsalted butter
1 cup sugar
1 T. vanilla extract
3 1/2 cups flour
1 cup pecans (measurement before chopping)
3/4 cup dried dates (measurement before chopping)
Cream butter with sugar, until light and fluffy. Add vanilla and pinch salt, cream. Add flour until well incorporated. Chop pecans and dates very finely in food processor. Add to cookie dough, blend well.
Flour a wooden board roll out into a 9 inch disc and cut into triangles with a pizza cutter.
Arrange on parchment and bake for approx. 25 minutes or until lightly golden. Cool on cookie rack.
Melt 2 cups premium white chocolate.
Chop in food processor another 3/4 cups pecans and 1/2 cup dates to a semi-fine crumb.
Frost each cooled cookie and sprinkle with date/pecan mixture. Cool in fridge to harden chocolate quicker.