Difference between revisions of "Chocolate Pecan Shortbread Drops"
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* ½ cup [[pecans]], finely chopped | * ½ cup [[pecans]], finely chopped | ||
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# Preheat oven to 325°F. | # Preheat oven to 325°F. | ||
# With an electric mixer, beat [[butter]] and [[sugar substitute]] on medium speed until light and fluffy, about 4 minutes. | # With an electric mixer, beat [[butter]] and [[sugar substitute]] on medium speed until light and fluffy, about 4 minutes. | ||
Latest revision as of 12:17, 15 July 2012
Description
File:Chocolate Pecan Shortbread Drops.jpg
Chocolate Pecan Shortbread Drops
Drop cookies are the easiest type of cookie to make. Keep a batch of frozen dough in the freezer to quickly satisfy a ferocious sweet tooth.
Ingredients
- 2 sticks unsalted butter, softened to room temperature
- ½ cup granular sugar substitute
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons chocolate extract
- 1 cup Atkins Quick Quisine™ Bake Mix
- 2 tablespoons unsweetened cocoa powder
- ½ cup pecans, finely chopped
Procedures
- Preheat oven to 325°F.
- With an electric mixer, beat butter and sugar substitute on medium speed until light and fluffy, about 4 minutes.
- Turn speed to low and add egg, vanilla and chocolate extracts.
- Scrape bowl down, and then add bake mix, cocoa powder and pecans, mixing until just combined.
- Drop dough by heaping teaspoonfuls onto ungreased baking sheets.
- Bake 12 to 14 minutes, until cookies are set.
- Cool on sheets 1 minute before transferring to wire racks to cool completely.
