Tony Claxton's Recipes
Chocolate Pecan Shortbread		    

These cookies are very chocolatey and have a slightly bitter taste if not made with dutched cocoa. I use a cookie/ice cream scoop for these and usually get about 50 cookies out of the recipe. The recipe says it makes 18 cookies. Mine are obviously much smaller. I've not tried it yet but I plan on making them again using half powdered and half granulated sugar by weight. I might even add another ounce or so of sugar.

                                   

Ingredients
1 1/2 C (250 g) - All Purpose Flour
1/2 C (90 g) - Cocoa Powder
1/2 C (90 g) - Powdered Sugar
1 C (250 g) - Unsalted Butter
1/2 t - Vanilla
1 C (250 g) - Granulated Sugar
1/2 C (60 g) - Ground Pecans


Instructions
  • Preheat oven to 350°F
  • Grease baking sheets well or use parchment paper
  • Place flour, cocoa and powdered sugar in a food processor
  • Turn machine on and add the butter 2 T at a time
  • Add vanilla and process until dough forms a ball on top of blades
  • Scoop out cookies and press with a glass until 1/4" thick or less
  • Sprinkle cookies with sugar and pecans and press again to make topping stick
  • Bake the cookies until brown, about 10 minutes
  • Cool on baking sheet


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