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Old 06-07-2011, 02:56 PM   #21
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I just made a similar recipe with potatoe chips that are crushed and added the cookies are just delicious.If you would like the recipe I'll post just let me know.
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Old 06-07-2011, 03:34 PM   #22
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Yummy! Thank you so much for the recipe. I have been wanting to make cookies with some brown sugar in them since I have so much of it, and I LOVE pecans so this is perfect.
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Old 06-07-2011, 04:45 PM   #23
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These sound good!

I think I will dip a few in dark chocolate.

Thanks B
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Old 06-07-2011, 09:49 PM   #24
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This is almost identical to my grandma's recipe for pecan balls (I'm getting the impression that my grandma was too lazy to some things). I've added dried cranberries to it.

I have some savory shortbread recipes where rosemary or lavender seeds are used. But not with brown sugar. Since we are on the topic...I'll pull the recipes and post as soon as I meet my deadline this week if anyone is interested. TaxLady, you probably would like these.
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Old 06-08-2011, 01:04 AM   #25
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This is almost identical to my grandma's recipe for pecan balls (I'm getting the impression that my grandma was too lazy to some things). I've added dried cranberries to it.

I have some savory shortbread recipes where rosemary or lavender seeds are used. But not with brown sugar. Since we are on the topic...I'll pull the recipes and post as soon as I meet my deadline this week if anyone is interested. TaxLady, you probably would like these.
I'm always interested in savory ideas.
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Old 06-08-2011, 09:39 AM   #26
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I'm always interested in savory ideas.
Veering off a bit, have you ever had a savory ice pop? I have not -- heard about them but really can't imagine how they taste and am really curious.

Your shortbread cookies do sound like a Christmas favorite, Russian Teacakes, but quicker and easier than rolling all those little balls.
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Old 06-08-2011, 09:49 AM   #27
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Basically, use your favorite shortbread recipe (mine happens to be the one on the corn starch box). I reduce the sugar by about 2 T when I make savory shortbread. For lavender ones: I add 2-3 tsp lavender flowers/seeds. I use the seeds and crush them in my mortar-and-pestal. I usually add about 2-3 tsp of fresh lemon zest.You could add the leaves, I don't. Rosemary: I add about 2-3 T of fresh chopped rosemary. I sometimes add about 2-3 T of dry parmasean cheese. Sage-pecan: I add 2 T chopped fresh sage and 1/2 - 3/4 c finely chopped pecans. I generally shape the dough in a roll, chill it, and then slice it. I always bake on parchment paper. Easy-peasy. The lavender ones are not for everyone, but I like them. I have also made chilpolte pepper shortbreads where I subbed out some of the flour for corn meal and added cheese. They were also very, very good.

I'm just a rudimentary cook and baker, but when I've done these shortbreads, they've been a hit.
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Old 06-08-2011, 11:06 AM   #28
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Basically, use your favorite shortbread recipe (mine happens to be the one on the corn starch box). I reduce the sugar by about 2 T when I make savory shortbread. For lavender ones: I add 2-3 tsp lavender flowers/seeds. I use the seeds and crush them in my mortar-and-pestal. I usually add about 2-3 tsp of fresh lemon zest.You could add the leaves, I don't. Rosemary: I add about 2-3 T of fresh chopped rosemary. I sometimes add about 2-3 T of dry parmasean cheese. Sage-pecan: I add 2 T chopped fresh sage and 1/2 - 3/4 c finely chopped pecans. I generally shape the dough in a roll, chill it, and then slice it. I always bake on parchment paper. Easy-peasy. The lavender ones are not for everyone, but I like them. I have also made chilpolte pepper shortbreads where I subbed out some of the flour for corn meal and added cheese. They were also very, very good.

I'm just a rudimentary cook and baker, but when I've done these shortbreads, they've been a hit.

Yum, the Rosemary ones sound great. I'll look for lavender at the Farmer's Market. Thanks!
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Old 06-08-2011, 11:08 AM   #29
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Veering off a bit, have you ever had a savory ice pop? I have not -- heard about them but really can't imagine how they taste and am really curious.

Your shortbread cookies do sound like a Christmas favorite, Russian Teacakes, but quicker and easier than rolling all those little balls.
Never tried one...but now I'm intrigued!
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Old 06-08-2011, 11:57 AM   #30
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PF--I assume you are going to look for lavender plants. Mine have come back for....10 years. I am in Zone 4/5. I added "buy lavender" to my shopping list now that I'm using it more in cooking. And, I've had no success trying to propagate it or grow it from seed.
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Pecan Shortbread Cookies Pecan Shortbread Cookies Ingredients: 2 cups butter, at room temperature 1 cup brown sugar 1/4 teaspoon salt 4 cups flour. 1 cup finely chopped toasted pecans Preheat oven to 300 degrees F. Cream the butter. Beat in the sugar. Add salt. Stir in pecans. Add flour (one cup at a time) mixing well after each addition. Place on a floured board and pat or roll to 1/4 to 1/2 inch thick. Cut into rounds or squares about 2-3 inches. Place on an ungreased cookie sheet and bake for about 20 minutes, or until lightly browned. Makes about 2 dozen 3 stars 1 reviews
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