Tag: Plate

Butter Pecan Shortbread Chippers – Southern Plate by Gordon Ramsay

Butter Pecan Shortbread Chippers - Southern Plate

Y’all know I love me a good shortbread cookie! They are rich, not overly sweet, and big on buttery flavor. Combine that with pecans and semi sweet chocolate chips and you’ve got a cookie everyone can agree on. These are perfect served alongside a pot of coffee when sitting around the table with friends catching up on the year. They also make a very thoughtful thank you gift. With fewer and fewer people baking these days, the value of homemade gifts has only increased so I want to encourage you to forego the malls and get in your kitchen instead. You’ll save sanity, money, and the meaningful gesture will definitely be noticed by your friends and loved ones. Have I made my case yet? Alright, let’s get to baking! 

Shortbread ingredients are always simple and straightforward: butter, brown sugar, egg, vanilla, all purpose flour, salt, pecans, and some semi sweet chocolate chips. 

Finely chop 1/2 cup of the pecans. We’re going to save the rest of the tops. 

In a large bowl, place butter, sugar, egg and vanilla. 

Beat this together with an electric mixer until a dough is formed. Stir together flour and salt and add this in. Beat again to incorporate. Fold in pecans and chocolate chips. 

Scoop this out using a 1 inch cookie dough scoop onto parchment lined or lightly greased baking sheets. 

Gently press a pecan half into the top of each cookie. Bake 10-12 minutes at 375, or until very slightly browned on the bottom. Note that Shortbread cookies don’t brown much at all but after 10-12 minutes they should be fine to remove from the oven. 

Allow to cool before removing to an airtight container – or a serving platter if eating immediately. 

Servings: 30 cookies


  • 1 cup unsalted butter (2 sticks)
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped pecans
  • 1/2 cup semi sweet chocolate chips
  • 25-30 pecan halves for the tops


  • Preheat oven to 375 degrees. Lightly grease a large baking sheet or line with parchment paper. In a large bowl, mix together the butter, light brown sugar, egg and vanilla with an electric mixer until well combined.

  • In a small bowl, stir the flour and salt together and use an electric mixer again to add it to the dough.  Fold in the 1/2 cup pecans and the chocolate chips.

  • Use a one inch cookie dough scoop to place dough balls on a cookie sheet, about two inches apart. Gently press a pecan half into the top of each cookie.

  • Bake 10-12 minutes, sprinkle with a little sugar when they are done.


If you like, while still warm, sprinkle the tops with a little white sugar. 


Snowball (Pecan Nougat) Cookies – Southern Plate by Gordon Ramsay

Snowball (Pecan Nougat) Cookies

This post was originally published in 2010. I updated the post in 2019. 
Snowball (Pecan Nougat) Cookies

I love these things. They are only available seasonally (thank goodness) but I find my buggy steering towards them each year soon as they make their first showing in the grocery store. I’ve always wanted to make my own and wondered if they would be even better at home. Well the good news is, a few years ago I FINALLY got a recipe for them from Mama!

Bad news is that as much as I like the store bought ones, the ones at home are even better. ~sighs~ And they know how to call my name in such a piteous longing fashion that I can’t prevent myself from visiting them just…one…more…time.

My only complaint is that the name is silly and misleading to us normal folks. People with culinary degrees and such may realize that “nougat” applies but the rest of us think about the chewy filling inside a candy bar and so don’t realize that this is just a yummy buttery shortbread with finely chopped nuts inside. So when I tell my kids what they are, I just say Shortbread Snowballs. It works.

Snowball (Pecan Nougat) Cookies

You’ll need: Flour (all purpose), Sugar, vanilla, butter, finely chopped nuts of your choice, and salt.

Snowball (Pecan Nougat) Cookies

Place your softened butter, sugar, and salt in a mixing bowl and cream it til it’s git up and go done got up and went.

Like this

Snowball (Pecan Nougat) Cookies

This is where the original recipe said to sift the flour. Pfft. Right.

I have a sifter and it sits up on a pretty little shelf in my kitchen where it collects dust.

I don’t sift. It is against my personal convictions.

Just dump your flour in there. Be rebellious with me.

Pour in your vanilla.

The recipe calls for two teaspoons but y’all know I just kinda pour and leave it up to the good Lord how much ends up in there.

It’s called divine baking – and I just made that term up. How cool is that? Stick with me, we’ll be the cool kids, even if no one knows it but us! ~winks~

Oh, you’re gonna need to scrape down the sides of your bowl some but you’ll figure that out…

Dump in your pecans.


I just thought I’d spell that phonetically for anyone who may not know.

I know I just impressed you with that two dollar word, now didn’t I?

Oh, now you need to mix it all up again until well combined.

Like this.

Go ahead and get you a pinch of that dough and taste it.

Be sure to save some to bake though…I know it will be tempting.

I used my little cookie dough scoop and made some pretty generous sized cookies. you can just make them with your hands and make little one inch balls and have twice as many as I did but I was in a lazy, cookie dough scoop kinda mood and when I’m in those moods I try not to deny myself the pleasure of indulging in the easy way out.

Now bake ’em.

I made about thirty but you can easily make fifty or so instead.

After they cool roll those little puppies in confectioner’s sugar..

or “confectionary sugar” as one of my grandmother’s called it.

Snowball (Pecan Nougat) Cookies

They are absolutely, melt in your mouth, delicious.

Snowball (Pecan Nougat) Cookies

Here is what the inside of one would look like if your teeth were actually a butter knife…

Snowball (Pecan Nougat) Cookies

What pretty little snowballs! One bite and you’ll be making this every year from here on out! 

Pecan Nougat Cookies


  • 1 cup softened butter
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 cups finely ground nuts of your choice I’m using pecans
  • Confectioner’s sugar


  • Cream butter, sugar, and salt until fluffy. Add flour and vanilla, mix well, scraping down sides as needed. Add nuts and mix until well incorporated. Shape into one inch balls (mine are bigger because I use a little cookie dough scoop) and place on ungreased baking sheet. Bake at 325 for twenty minutes, but don’t let them brown.

  • Cool cookies. When cooled, roll in confectioner’s sugar.

This recipe featured in Meal Plan Monday and Weekend Potluck

Submitted by Judy Clark. Submit your quote or read others to help brighten your day by clicking here.



Mama’s Simple Eggnog – Southern Plate by Gordon Ramsay

Mama's Simple Eggnog - Southern Plate

We didn’t grow up drinking eggnog, but heard about it often on television shows and in movies. Eventually, years ago, I finally tried it and found that it can vary greatly from absolutely delicious to bug-your-eyes-out strong! This recipe errs on the side of smooth and delicious, creamy and rich, and family friendly through and through! In only minutes and with the help of a fun shortcut ingredient, you have have a thick and creamy eggnog fit for any occasion!Mama's Simple Eggnog

You’ll need milk, sugar, french vanilla instant pudding mix, rum extract or a good vanilla (I use vanilla), nutmeg, allspice, and ground ginger.

*You can use sugar free pudding mix if you like and lessen the sugar or replace that entirely with a sweetener of your choice. 

Mama's Simple Eggnog

Pour the milk, pudding, sugar, and all of the spices into the blender and run on high speed for a few minutes, until all of the ingredients are blended and smooth.

Mama's Simple Eggnog

Pour the mixture into a jug or container.

Mama's Simple Eggnog

Store in the refrigerator, covered, for 1-2 hours. 

Mama's Simple Eggnog

The longer the mixture is stored the thicker it will become. Mix well again by giving it a vigorous stir before serving.

Mama's Simple Eggnog

I like to top it with whipped cream and cinnamon to make it extra special.

It’s so much fun doing the little things for the people we love! 

Mama's Simple Eggnog



  • 4 cups milk 2%, whole, almond, etc. Your preference is fine
  • 1/2 cup sugar
  • 3.4 ounce package french vanilla pudding mix
  • 1 teaspoons rum extract or strong vanilla I use vanilla
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoo ginger


  • Place the milk, pudding, sugar, and all of the spices into the blender and run on high speed for a few minutes, until all of the ingredients are blended and smooth.

  • Pour the mixture into a jug or container and cover. Place in the refrigerator for at least 1-2 hours. The longer the mixture is stored the thicker it will become. Mix well by vigorously stirring before serving.

  • Garnish individual servings with whipped cream and a sprinkling of cinnamon if you like!


Makes 8 small servings or 4 more generous ones. 
*You can use sugar free pudding mix if you like and lessen the sugar or replace that entirely with a sweetener of your choice. 

You might also enjoy: 



Proudly powered by WordPress