Pecan, Coconut and Brown Sugar Shortbread Cookies

Cookies are where it’s at when it comes to dessert for me and Cole. Nothing complicated, nothing over the top, just straight up, flavor-filled treats that are easy to pull off. And it doesn’t get much easier than this one-bowl shortbread cookie recipe.

Pecan Coconut Shortbread Cookie via Bakersroyale

I used the food processor for this recipe and gave it a few quick 10-second pulse bursts. If you don’t have one, just use a pastry cutter or two forks to cut the butter into the dough until it resembles coarse meal. That’s it. Easy.

Horizon Snacks IIi copy

Easy is a must as we cruise through summer and slowly approach school. We have a little more than a month left. I can’t believe how fast it’s going. With that in mind, I’m getting a head start on back-to-school shopping and testing out snacks for next year’s school lunches. Each year there are a few mainstays, and then then there are last year’s “must-thing”  that is now a “no-more, please”.

Horizon Snacks I

We’ve been testing a few of Horizon’s snacks like: Cheddar Crackers, Honey Snack Grahams, the Sandwich Crackers and a few flavors of the Super Squeeze. A few of our favorites are the Mixed Berry Super Squeeze, the Cheddar Sandwich Crackers and the Honey Snack Grahams.

In fact, Cole was a little upset I polished off the box of Honey Snack Grahams for the shortbread recipe in this post. But he ended up agreeing that the crushed Snack Grahams give the shortbread cookie a distinct little flavor boost. We are big fans of Horizon’s snacks, which is okay by me since their products are tasty and they use organic ingredients.

Horizon Snacks II

Now that we have the crackers and squeeze flavors figured for summer snacking and school packing, up next is trying Horizon’s line of fruit crunchers.

Yield: 10-12

Pecan, Coconut and Brown Sugar Shortbread Cookies

Pecan, Coconut and Brown Sugar Shortbread Cookies

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 cup crushed Horizon's Honey flavored Snack Grahams
  • 3/4 cups cold unsalted butter, cubed
  • 1/2 cup dark brown sugar
  • 1/3 cups powdered sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup sweetened coconut, toasted
  • 1/4 cup coarsely chopped pecans. toasted

Instructions

  1. Preparation: Heat oven to 350 degrees F. Lightly cover a round 9-inch pan with bake spray.
  2. Place all ingredients in a food processor and pulse until mixture looks like wet sand. Pour mixture into pan and press flat. Bake until top is browned and center is soft and almost set, about 60 minutes.
This conversation is sponsored by Horizon. The opinions and text are all mine.

 


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