Hi there!
Hope this finds you well. I have so many recipe vlogs waiting to be published, but I hardly have time to sit to write description for the ingredients and whatnot 馃馃槄馃馃槄
Today I baked a teabread as well made Bakso, Indonesian meatballs, however for the soup, I prepared Vietnamese pho instead. So it's a fusion 馃榿
How is your weekend so far?
It is close to 8 PM and my husband drove to a neighboring town to pick up the boys. They had a Warhammer play date 馃榿
Anyhoo! Here is Pecan Shortbread Cookies!
2/3 c pecans
1/2 c unsalted butter
1/3 c icing sugar
3/4 c flour
1/4 tsp BP
A pinch of salt
2 tbsp flour
1 cap vanilla essence
50 g raw sugar
Toast pecans on preheated 350 F for 10-12 mins, let it cool, then mix with flour, process until fine
Cream butter and icing sugar for 5 minutes, then cream in vanilla essence until just combined, then add in flour
Mix with spatula a little, then add in pecans, knead into a nice log
Coat dough log with raw sugar, chill until ready to bake. I like freezing it overnight.
Slice and bake on preheated 325 F for 6 minutes, rotate the pan, and bake for another 6 minutes
Take out pan from the oven, let stand for 3 minutes before moving cookies to rack
Cool on rack completely before storing
Enjoy 馃槏
