These cookies taste like Christmas to me. Think of this recipe as a little snapshot of Christmas at my house.
This blog post has been a long time coming, and not just for the usual reason of being excessively busy, but I have been that as well.
The reason this post has been a long time coming is that it is specifically for the annual Food Blogger Cookie Swap, and I’m very excited to be a part of it this year! I’ve had to wait until today to post it according to Cookie Swap Rules.
This cookie swap is a fun way for food bloggers to network and share recipes. I was matched with three people in my country to mail a dozen cookies to and they mailed a dozen cookies to me! So far I’ve enjoyed every bit of it (minus the shipping cost – which was a shock – you should have seen John’s face! Thanks Canada Post!) This post will be shared with everyone who participated in the cookie swap all over the world.
Check out the Blogs I swapped cookies with:
One stipulation of the swap is that you cannot redo a recipe that you’ve already posted on your blog, which narrowed me down to a few unshared favourites. I landed on the Pecan Chocolate Chunk Shortbread Cookies that my grandma makes every year, although no one makes them as well as she does!
These make approximately 50 per batch, are really quite easy to make, and are even more delicious to eat!
They are best enjoyed while watching a Christmas movie or sharing time with friends and family.
Pecan Chocolate Chunk Shortbread Cookies
2 cups butter
1 cup fruit sugar
3 ½ cups flour
½ cup rice flour
8 oz bittersweet or semi sweet chocolate cut in ½ inch pieces (Lindt)
1 cup pecans toasted – in quarters (oven 325 degs 5 – 5 min)
1/3 cup icing sugar to dust
Pre heat the oven ( 350 deg) Line the bottom of a cookie sheet with
unbleached parchment paper.
Cream the butter and sugar
Sift together the Rice and Regular Flour and add to the mixture.
Stir in the chocolate and pecan pieces
Place 1 tbsp sized cookie about 1 inch apart (try to get a good chunk of chocolate and pecan right in the centre of each) and bake for 10 minutes – try to take them out before the bottoms brown
Dust with icing sugar