This is my favorite time of year where I get to hold my loved ones close.
I am cooking for friends this Christmas. Still undecided about the menu, but happy that we can gather and share. These cookies will be part of it, I know. Pecan, vanilla bean, and rum shortbread cookies I made to give away this week. So I leave you with them and wishes of peace for you and your family. I will be back soon with more recipes and stories.
Lots of love.
Pecan, vanilla bean, and rum shortbread cookies
makes 30 cookies
2 sticks (225 g) unsalted butter
3/4 cup (90 g) powdered sugar, sifted, plus more for rolling
1 vanilla bean, split lengthwise and seeds scraped>
1 tablespoon dark rum
1 cup (140 g) superfine brown rice flour
3/4 cup (75 g) finely ground pecan meal
1/2 cup plus 1 tablespoon (70 g) amaranth flour
1/2 cup (80 g) potato starch
1/4 cup (30 g) tapioca starch
1 teaspoon salt
In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds. Mix with the paddle attachment on medium speed for 2 minutes or until light and creamy. Add the rum and mix.
In a medium bowl, whisk together the rest of ingredients. Add them to into the butter mixture and mix until the dough comes together. It will be a sticky dough.
Transfer the dough to a sheet of parchment and roll it into a log that is approximately 2 inches in diameter. Use the parchment to help you shape the log. Wrap it and chill for 1 hour.
Preheat the oven to 350F (180C). Cut the log into 1/4-inch thick disks and place them on baking sheets. Bake for 10 minutes. Remove from oven and as soon as they are cool enough to handle, roll them in powdered sugar.