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Pecan Shortbread

Recipe Summary

Yield: Makes about 1 1/2 dozen

Ingredients

Ingredient Checklist

1 cup unsalted butter, room temperature

1/2 cup sugar, plus 2 tablespoons for sprinkling

1/2 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

Pinch salt

2 1/4 ounces whole pecan halves, toasted

2 drops almond extract

Gallery

Pecan Shortbread

Recipe Summary

Yield: Makes about 1 1/2 dozen

Pecan Shortbread

Pecan Shortbread

Pecan Shortbread

Recipe Summary

Yield: Makes about 1 1/2 dozen

Recipe Summary

Yield: Makes about 1 1/2 dozen

Yield: Makes about 1 1/2 dozen

Makes about 1 1/2 dozen

Ingredients

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar, plus 2 tablespoons for sprinkling
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • Pinch salt
  • 2 1/4 ounces whole pecan halves, toasted
  • 2 drops almond extract

Directions

Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.

Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.

Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.

Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

Reviews

Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Pecan Shortbread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Pecan Shortbread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest