Coconut Pecan Shortbread Cookies

Had a serious pecan pie craving this afternoon, but I really didn’t feel like committing the time to make a crust and the pie filling and wait for it to cool, etc. etc. etc. So, I made these delicious little cookies as a snack!

Probably took less than ten minutes to put together and no more than 15 minutes from start to finish! This mini recipe yielded about 6-7 cookies! Which was perfect for me because I wanted something quick and easy!

Ingredients:

For the short bread

- 1/2 stick of unsalted
  butter cold
- 1/2 cup of flour
- 1/4 cup powdered sugar
- 1/8 tsp salt
- 1/2 tbs sour cream

For the topping

- 1/2 cup toasted pecans,
  chopped
- 1/3 cup evaporated milk
- 2 tbs butter 
- 1/3 cup brown sugar
- 1 tbs corn syrup
- 1/4 cup coconut flakes

Instructions:

Preheat oven to 350 degrees. Place pecans on a baking sheet and toast for no more ten minutes or until the pecans become fragrant.

Take cold butter and cut into pats, combine into bowl with flour, powdered sugar, salt and sour cream. Cut butter down till pea sized pieces are formed. With your hands incorporate the ingredients together to form into a dough.

On a floured surface, roll out the dough and cut with cookie cutters. Place on an un greased baking sheet and cook for about 10-12 minutes.

Over medium heat in a small saucepan, heat the butter, evaporated milk, sugar and syrup together. Bring to a simmering boil, stirring consistently. Take off of heat and add the toasted pecans and coconut. Let the mixture cool.

Add dollop of mixture over the shortbread cookies and enjoy! 🙂

Thank you for reading.

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