Banana Pecan Shortbread Cookies
 
Prep time
Cook time
Total time
 
The perfect substitute for boxed wafers in banana pudding or a snack any time. Omit liqueur and pecans for your base shortbread recipe.
Chef:
Recipe type: Dessert
Cuisine: International
Ingredients
Shortbread Cookies
  • 1 cup Unsalted Butter
  • ½ cup Sugar
  • 2 cups All purpose flour
  • 2 teaspoons Creme de Banana liqueur
  • ½ cup Finely chopped pecans
Instructions
Shortbread Cookies
  1. Preheat oven to 350.
  2. Cream butter and sugar in a large mixing bowl until light and fluffy.
  3. Add Creme de Banana liqueur and incorporate well.
  4. Stir in flour and pecans & combine well by hand or lowest mixing speed.
  5. Butter the bottom of a 9 x 13 shallow pan and press the cookie mixture evenly into the pan with your fingertips. If the dough is too sticky, lay a sheet of parchment or wax paper across the top of the mixture before spreading.
  6. Bake for 30 to 35 minutes or until pale gold in color.
  7. Remove from oven and sprinkle with sugar.
  8. Before removing from pan and while still warm, cut into desired shapes then let cool in pan for about 15 minutes.
  9. Remove from pan and cool completely on cooling rack.
Recipe by The Butter Dish at http://www.thebutterdish.net/2011/09/banana_puddin/