A pecan shortbread cookie filled with prickly pear jam. Then finished off with an orange-vanilla glaze! An Arizona inspired cookie.
I am lucky to be representing my home state of ARIZONA with a unique cookie recipe I came up with for Bob’s Red Mill “United States of Cookies“. 50 bloggers, 50 states, 50 cookie recipes to bring our country together for a sweet treat that celebrates our wonderful nation. Make sure you head over and check out the other states recipes too!
So when I was thinking of what kind of cookie to make that would represent Arizona the first thing that came to mind was cactus. Arizona has lots of cactus and dessert. While it also has mountains and snow and rivers and lakes too, I grew up in the “valley” which is dessert and lots of cactus. I remembered that I had seen a prickly pear cactus jelly so I went online and ordered a jar.
You guys, I am gonna try to not be dramatic but these cookies are SO delicious! And I know I am more of a chocolate fan for the most part, but both my husband and I LOVED these cookies. Like my husband ate them for breakfast (and he is NOT a sweets for breakfast guy!). I would dare to say I haven’t seen him this excited about a dessert for a while.
I wanted to added another Arizona element to the cookie so I blended up some pecans till they were fine and added it to the dough. My grandpa has pecan trees in his orchard and every winter we enjoy fresh pecans and oranges from his trees. That is why I added a little orange extract to the glaze. Combine that with the cactus jelly and you have one amazing Arizona cookie! All of the flavors just go together perfectly. Now lets see how these cookies are made shall well!
Shortbread is pretty basic. Just blend up your butter and sugars. I like to to do 1/2 brown and 1/2 white, but some recipes use all white sugar. I like the added flavor from the little bit of brown sugar :).
Once your butter and sugars are all blended, add your flour. I love Bob’s organic all-purpose flour, a kitchen staple!
Next, add in some pecans. I put them into a food processor and blend till pretty fine. You don’t want large chunks. Blend it up and then use spatula to finish combing it all together. It is a dry dough, don’t fret!
I used a small cookie scoop so they are all the same size, then just rolled them into a smooth ball.
Next you use your thumb or finger and make a “thumbprint” or indent in the center. If they crack too much around the edge, just pinch it a bit. Then slightly press down on the top of the edges (to make them just a little flatter).
Now they are ready to be filled with the jelly.
Fill the center with the prickly pear jelly!
And then you are ready to bake!
I went for a rustic messy look and used a fork to drizzle on the glaze. But if you want to have a cleaner drizzle, use a ziploc bag and cut the corner and you can drizzle on top of the cookies that way too.
Isn’t that prickly pear jam gorgeous? It has the best flavor too!
I really hope you make these cookies this holiday season! And when you do, you will get a little taste of the Arizona desert. Enjoy!
- FOR THE COOKIES:
- 1 cup cold butter, diced
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- 2 cups + 2 T. Bob's Red Mill flour (10.6 ounces)
- ½ cup pecans, blended in food processor (measure then blend till fine)
- 5 ounce jar prickly pear jelly
- FOR THE GLAZE:
- 1 cup powdered sugar
- ½ teaspoon orange extract
- ½ teaspoon clear vanilla extract
- 3 teaspoons water
- Preheat your oven to 350 degrees. Line a baking sheet with a silpat mat or parchment paper.
- With a hand held mixer, combine your butter & sugars together in a medium sized bowl. Add the vanilla then add the flour & pecans. The mixture will be dry.
- Take a spoon or spatula and mix till it comes together.
- Using a small cookie scoop, make round balls and place on prepared sheet. With your thumb or finger, press into the center of the dough to make a "thumbprint". If they crack, smooth edges a little. Very lightly, press down on the edges so they are slightly flatter. Fill the centers with the prickly pear cactus jelly.
- Bake for 9-10 minutes or until the cookie is just set.
- While cookies are baking, make the glaze.
- FOR THE GLAZE:
- Mix all ingredients in a small bowl. Let the cookies cool a little then drizzle the glaze over the top. You can use a fork for a more rustic look or a plastic bag for a clean looking glaze. Fill the bag with the glaze then snip the corner with scissors and drizzle over the top of the cookies.
- Store in an airtight container.
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I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.
Rock on Adell – way to represent!!
And the recipe makes how many cookies?
about 30 cookies, depending on the exact size you make them 🙂