These Pecan Cherry Shortbread Bites are buttery-crisp, nutty and tangy-sweet. Serve with coffee or tea for an afternoon treat or as an after-dinner goodie!
1 cup (2 sticks) unsalted butter, chilled and cut into cubes
1/2 cup packed brown sugar
1 tsp. vanilla
1/4 tsp. salt (kosher or table)
2 cups all-purpose flour
1 cup pecan, roasted and finely chopped*
3/4 to 1 cup cherry preserves
Line a baking sheet with parchment paper. Set aside.
In a standing mixer or using a hand-held mixer, beat unsalted butter, brown sugar, vanilla and salt until light and fluffy. Scrape down sides and bottom of bowl. Add all-purpose flour. Blend until almost incorporated. Add roasted pecans. Stir until dough almost forms a ball.
Portion dough into 1-1/2 to 2-inch balls and place on the parchment lined baking sheet. You can use a #50 ice cream scoop. Make an indention in each dough ball using your fingers or the back of the #50 scoop. Chill dough for 30 minutes in the refrigerator. Dough could be frozen at this point.**
While dough is chilling, preheat oven to 325 degrees F. Remove the dough balls from the refrigerator. Place 1/2 to 1 tsp. of cherry preserves into each indention. Bake 18-20 minutes or until bottoms are a pale golden brown. The tops shouldn’t be browned. Remove from oven and allow cookies to cool completely on the baking sheet.
Store in a tightly sealed container for up to a week; or until eaten.
*Chop pecans before toasting in a 350 degree F oven. Place on a baking sheet and roast for about 5-7 minutes or until they become fragrant. Stir frequently. Do not allow to burn. Allow to cool completely before adding to dough.
**Freeze dough balls until solid on the baking sheet. Then place into a tightly sealed container or zip-top freezer-safe bag. Dough can be frozen for up to 3 months. When needed, remove dough balls from freezer as the oven is being preheated. Fill and bake according to recipe directions above.
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