3 Videos | Photo: Pecan Shortbread Recipe
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 103 reviews
By manell
west hills
on January 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
"what an amazing easy recipe and so yummmyy be warned make sure you either only bake a few at a time or plan on having help around to eat them, cause if their in the kitchen, all alone, in the dark, sad and lonely They WILL call your name.
This recipe is also so easy to adapt, you can do cinnamon, or pecans, or chocolate, or orange etc...."
By zzwierzynski_12...
Sun City, 41
on December 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love these cookies I have not had a problem with crumbly dough as some have said. Instead of rolling the dough out I divide it in half and roll into logs in plastic wrap then refrigerate, when cold I just slice each cookie off the log. Works great!
By love2cook88_112...
Saint Charles, IL
on December 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These cookies were quite delicious. I like my cookies slightly on the sweet side so I added the 1/3 cup of brown sugar and that was perfect. I also increase the butter to 1LB which helped keep the cookie together. In stead of rolling them out, I also rolled it into a log and chilled for 30 minutes then I was able to slice them according to the thickness that I liked. I just had to adjust the cooking time and keep a watchful eye on them.
Read all 103 reviews