Orange Pecan Butter Cookies

By Chef Eddy Van Damme

Prep Time:

25m

Bake/Cook Time:

13m - 15m

Yield:

2 dozen cookies

Plan for:

Chill 20 min

In Brittany, France, stop by any pâtisserie and you'll find "Sablés Bretons", otherwise known as French Butter Cookies. Chef Eddy put his own twist on this beloved shortbread recipe with these Orange Pecan Butter Cookies. Chopped pecans add a nutty flavor to the cookie dough, which pairs wonderfully with the sweet and citrusy orange marmalade center.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3 large egg yolks
1/2 cup + 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
2 teaspoon vanilla extract
1/8 teaspoon salt
1 stick + 2 tablespoon unsalted butter, very soft
1 1/2 cups all-purpose flour*
1 tablespoon baking powder
1/2 cup pecan pieces
1/2 cups Orange Marmalade

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a bowl large enough to hold all ingredients place egg yolks on bottom of bowl.
Add sugar and immediately start whipping for 5 minutes until very thick and fluffy.
Add vanilla, salt and small amount of butter. Once previous added butter is incorporated add additional butter in increments.
Sift together flour and baking powder and add to above, mix until just combined. Add pecan pieces and mix briefly.
Place dough onto plastic food wrap. Cover with additional plastic food wrap and roll to 1/4-inch thick. Slide onto a cutting board and place in freezer for about 20 minutes.
Preheat oven to 350°F.
Remove dough from freezer and cut into circles the same size as cavities of a mini muffin pan. Place dough into pan cavities.
Place in oven and bake for 11 minutes. During the baking process the dough should have climbed up the edges while creating a crater in the middle. After 11 minutes, remove from the oven. If dough has not already created a well in the center of the cookie, press center with a melon baller (or quickly with a gloved hand) to create an indention. Fill indention with a teaspoon of orange marmalade and return to the oven.
Continue to bake for 3-4 minutes or until cookies have turned golden brown.
Remove from oven and let rest in pan for a few minutes. Move to a wire rack to cool completely.
Cookies will last several days stored in an airtight container.