Pecan Shortbread

Show: Barefoot ContessaEpisode: Baby Shower

Rated: 5 stars out of 5Rate itRead users' reviews (62)

RECIPE
COMMENTS & REVIEWS(62)

Cook Time:
20 min
Level:
Easy
Yield:
20 to 24 cookies

Times:

Prep: 15 min
Inactive Prep: 30 min
Cook: 20 min
Total:: 1 hr 5 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

Directions

Cook's Note: This recipe can easily be doubled, as what was shown in the episode.

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Chocolate Chunk Cookies with Pine Nuts

Photo: Pecan Shortbread

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-9 of 9

View all 9 Cookie Collections

Comments & Reviews

recipe Pecan Shortbread
Steven Dallas, TX 12-27-2009
Flag

I must have done something wrong
Rated: 4 stars out of 5

The taste was great but they felll apart.
recipe Pecan Shortbread
Tammy Pensacola, FL 12-26-2009
Flag

Melt in Your Mouth!
Rated: 5 stars out of 5

These cookies are delicious! They were a big hit with my co-workers. They were also very easy to make. I took the advice... of rolling the dough into logs and after chilling, just slicing them. Probably one of my very favorite cookies to make and to eat!Read more
recipe Pecan Shortbread
Bobbie San Jose, CA 12-20-2009
Flag

Wonderful
Rated: 5 stars out of 5

I wanted a plain shortbread, and couldn't use Alton Brown's recipe, as I had left my butter out for 2 hrs, as specified by... the cooking school teacher at Sur La Table. I left out the pecans, and rolled out after about 45 minutes. They aort of fell apart, but I pushed them togethe and cut out in bell shapes, and Xmas Trees. 1st batch I put in for 20 minutes, too long. Second batch 15 minutes, and perfect. They were buttery and flaky. I just wish I had had my big mixer, I had to pretty much mix by hand.Read more
recipe Pecan Shortbread
Sanchez Marysville, CA 12-07-2009
Flag

great cookies
Rated: 5 stars out of 5

I made these for my daughter's baby shower and they were a smash. I was thinking of changing the recipe a little and using... almonds, but I am not really sure what kind of almonds to use and how much. Anyone have any suggestions.Read more
recipe Pecan Shortbread
a anytown, MA 12-06-2009
Flag

Ruined 1st batch, 2nd batch was great!
Rated: 5 stars out of 5

Great cookie recipe and easy... the second time around. I always read the comments the first time I try a recipe. This time... I didn't and paid for it. Definitely needs the extra 2T of butter. My first batch was so crumbly that I couldn't do anything with it. I also heeded the suggestions to handle the dough as little as possible so I rolled the dough into three logs, refrigerated for an hour and sliced in 1/2 inch sizes as suggested. The second time was a charm! Cookies were melt in your mouth delicious! Received several complements. Will definitely make again.Read more
recipe Pecan Shortbread
Shelley Detroit, MI 12-01-2009
Flag

Delicious and Easy
Rated: 5 stars out of 5

I love these cookies. I swapped the almond extract for more vanilla extract and added 2 T more butter as previously... suggested. I did not roll out dough but patted it into a log, covered with plastic wrap and refrigerated for hour and sliced 1/2 inch thick.Take them out of oven just when there is a hint of brown on edges. Don't overcook them. I dusted them with powdered sugar once cooled. Big hit with those that love shortbread. Read more