BUTTER PECAN
CHOCOLATE
SHORTBREAD COOKIES
These buttery, shortbread cookies are simply perfect and they are certainly very moreish!
The chocolate chips and pecans are chopped smaller using a food
processor, so that it is easy to cut the cookies from the log shapes which are
chilled until firmer and ready to cut and bake to perfection. You can make
these cookies square by forming the log into a rectangle that is flat on top
and on the bottom.
1
cup butter, softened (250 mL)
Liquid
sweetener to equal 3/4 cup (175 mL)
sugar
6 coffee sweetener packets
2
tsp vanilla extract (10 mL)
1
egg
2/3 cup sugar-free chocolate chips, OR this one , OR (150 mL)
use 70% Lindt chocolate bar, chopped finely
use 70% Lindt chocolate bar, chopped finely
1/2 cup chopped
pecans (125 mL)
In bowl of mixer, mix butter, liquid sweetener,
erythritol, vanilla extract and egg. Add
Gluten-Free Bake Mix 2; mix.
In food processor, chop chocolate chips until smaller
(it does not matter if some of the chocolate becomes powdered). Set aside.
Then place chopped pecans in food processor and process using the pulse
button, if you have one, until a bit smaller.
Stir chocolate chips and pecans into cookie dough. Divide cookie dough in half {each half will
be about 13.5 oz (383 g)}. In plastic
wrap form two long log shapes, about 8 inches (20 cm) long and 2 inches (5 cm)
wide. Wrap the logs nicely and chill in
the refrigerator until firm. If you are
in a hurry, you could freeze the logs until firm.
Cut the logs into thin slices (not too thin or too
thick – thinner cookies are a little nicer, I think). Place on parchment-lined cookie sheets. Bake 12 to 14 minutes at 350°F (180°C) until slightly golden
on the outside. If you bake them until
darker golden brown underneath, they are actually pretty good that way.
Yield: 36 cookies
1 cookie
111.2
calories
1.8
g protein
9.8
g fat
0.1 g fiber
2.1
g net carbs
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