These aren’t just any old shortbread cookies. Made with rum and ground pecans for a sweet, rich flavour and drizzled with decadent dark chocolate, these will be the star of your next holiday cookie swap.
Courtesy of RICARDO Magazine.
With the rack in the middle position, preheat the oven to 350 °F. Line two baking sheets with parchment paper.
In a food processor, finely grind the pecans with the flour, sugar and cornstarch. Add the butter, oil and rum and pulse a few seconds at a time until the dough begins to form.
Remove the dough from the processor. Shape into a disc with your hands and cover in plastic wrap. Refrigerate for 30 minutes.
On a floured work surface, roll out the dough into a 1-cm (1/2-inch) thick sheet. Cut cookies with a 2.5 X 3.5-cm (1 x 1 ½-inch) rectangular cookie cutter. Place a pecan half in the centre of each cookie. Place on the baking sheet and bake for about 20 minutes. Cool completely.
With a fork, drizzle the melted chocolate over cookies. Cool until the chocolate has hardened.