Honey Pecan Stuffed Shortbread Cookies
It has been too long since I have posted a recipe so today I have something that I hope you will like as much as we did. I am calling these Honey Pecan Stuffed Shortbread Cookies. They are similar to kurabiye (which is cookie in Turkish and Qurabiyə in Arabic) in that they are made using a wooden cookie mold. In Middle Eastern cuisine, there is a cookie similar to the one I have made called Ma’amoul. It has a simple shortbread cookie base and is traditionally filled with date paste, walnuts or pistachios. There are many ways to make them. I wanted to make something like the Ma’amoul but with an Alabama touch. The Alabama part comes from the fact that I have used pecans which are plentiful in Alabama, in the cookie base. I also used a little peanut butter in the filling with more crushed pecans and some honey. After baking, the cookies are allowed to cool a few minutes before being dusted with powdered sugar. They are so good with hot tea. I have to say I will make my recipe double next time because they were so delicious and they can be kept in an airtight container for a longer amount of time. I would say a couple of weeks but you will have them eaten before then. I made these cookies when my friend Ange came over for me to do some updates and changes to her laptop. I am glad she was here because she is the “Queen of Cookies” and I wanted to get her opinion. I am pleased to announce that she gave me her seal of approval. She also took some of the photographs for this post for me. In addition to being the “Queen of Cookies”, she is my best friend. To show you how close we are, these cookies are made with pecans and she said that this morning, she was just thinking about making some pecan cookies. I guess we are on the same wave length. We both had some great ideas about adjusting the recipe to make it different. Ange had said they would be good with a little lemon flavor to them and I agree. We also thought they would be good with a little almond flavoring and substitute the crushed pecans for crushed almonds and replace the peanut butter with almond butter. The options are endless. Try this recipe out when you have a chance though, they are so worth it! Afiyet olsun!
- For the Kurabiye or Cookie:
- 1 Cup of Butter, softened (if you use unsalted butter, add ¼ teaspoon salt)
- 1 Cup Powdered Sugar (reserve ¼ Cup for dusting cookies after baking)
- 2 Teaspoons Vanilla extract
- 1 Cup Pecans, toasted and crushed
- 2 Cups All Purpose Flour
- For the filling:
- 1 Cup Pecans, toasted and crushed
- 2 Tablespoons Peanut Butter
- 3 Tablespoons Honey
- 1 Teaspoon Cinnamon
- Toast the pecans and allow to cool.
- Pre-heat oven to 350 degrees.
- Mix the softened butter, powdered sugar and vanilla extract in a large mixing bowl.
- Stir in 1 cup crushed pecans.
- Stir in the flour.
- Mix with the mixer for 1 minute more.
- Next prepare the filling by, finely crushing the pecans.
- Mix the pecans with the peanut butter and honey.
- Now put a small amount of dough in the cookie mold.
- Put a small amount of the filling in the mold.
- Next, cover the bottom (it will be on top at this time till you unmold it) with more dough.
- Tap the mold against the baking tray to unmold.
- Place the cookies on trays lined with parchment paper.
- Bake for 14 minutes.
- Remove from oven and place on a cooling rack.
- Allow to cool 4-5 minutes, then dust each cookie with powdered sugar. Once completely cooled, store in an airtight container up to two weeks. Enjoy with hot tea or coffee. Afiyet olsun!
