Chocolate Dipped Pecan Shortbreads Ingredients 1 cup of butter ¾ cup packed brown sugar 1 tsp vanilla 2 ½ cups all-purpose flour ½ cup chopped pecans 2 Cadbury Milk Chocolate Bars Directions Preheat oven to 325°F. Place butter, brown sugar and vanilla in bowl of electric mixer. Attach flat beater to mixer. Turn to medium-high and beat for 1 minute. Stop and scrape bowl. Turn mixer to low and add flour then beat 30 seconds. Stop and scrape bowl again. Turn to low and quickly add pecans, mixing just until blended. Shape dough into a log 1 ½ inches in diameter. Wrap in waxed paper and chill at least 20 minutes. Unwrap and slice dough into ½ inch thick cookies. Place on greased baking sheet. Bake 18 to 20 minutes tops. Cool on wire racks. When cookies are completely cooled, place chocolate bars in a medium bowl and place in your microwave on low, so chocolate is completely melted but not bubbling. Stir chocolate. Dip each cookie in half way so only half cookie is covered in chocolate, give it a gentle jerk to get rid of any extra chocolate and then place cookie on waxed paper to cool. When completely cool enjoy or store in airtight container for holidays.
Knead any leftover scraps into a ball and roll out again into a 1/8 inch-thick sheet. Cut out more circles; you should have about 12 more circles. Place the second batch of circles onto the second baking sheet. Use a 1/2 inch round cookie cutter to cut out the center from half of all the cookies. Bake cookies in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven and transfer to a wire rack to cool for 20 minutes. Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies. Sift confectioners’ sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.
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Lambeth Villager • October 2025 • Page 11
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