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Pecan Shortbread Recipe

Pecan Shortbread

1999, The Barefoot Contessa Cookbook, All Rights Reserved

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Average Rating:

Total Reviews: 110

Showing 31-40 of 110

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  • on October 13, 2010

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    I followed the recipe exactly, except that I used a hand held mixer instead of mix master. I do realize that the directions say to use a stand mixer, however, they don't say that you cannot use any other type of mixer. The dough was very crumbly.And although with a lot of effort & determination I was able to salvage half of the dough & make a decent batch of cookies, I would have appreciated knowing that a stand mixer is the only type of mixer that will work. Other than that... the cookies were delicious!


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  • on August 10, 2010

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    I followed recipe as written BUT did add the extra 2 tablespoons of butter, dough came together perfectly, then wrapped into logs and cut when chilled....WOW, they are so good, cant just eat one! This is the only shortbread I will make from now one...as stated SIMPLY AWESOME!

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  • on August 08, 2010

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    Never a shortbread fan...always thought dry and tasteless. Cookie itself was amazing but I dipped 1/2 the cookie into a chocolate coating and they were beautiful, tasty and got ohhs and ahhs from my guests! Was in Hawaii when saw recipie and we tried it with macadamias too! Sinfully wonderful!!!!!

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  • on August 01, 2010

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    I always have to buy Shortbread Cookies at the grocery store for my husband, and I have never cared for them. I saw Ina make them and I decided to try her recipe. Let me tell you they are fantastic! I will never buy another bag from the store.... btw I have another log in the freezer for another day. Thanks Ina.

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  • on July 30, 2010

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    I don't even like shortbread, & Ina nailed it with these cookies. They are wonderful. My only tip is if you like a chewier cookie (as opposed to a crunchier one, just decrease the baking time by 5 minutes or so. Absolutely scrumptious!

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  • on July 28, 2010

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    I am making these as a favor at my sister's bridal party. They are really wonderful. I can't help but think that the reviewers who did not achieve a perfect result with this recipe must have done something wrong. I followed it closely, but rolled the dough into a 2-inch diameter log, refrigerated it for a couple of hours until it was completely chilled, sliced it into half inch rounds and baked. They were done (just blond around the edges in exactly 20 minutes and the texture is fantastic - snappy, crunchy, not crumbly, with only a subtle almond flavor and perfect sweetness. This recipe does not need any more sugar or butter. Just make sure the dough is cold when you bake them and make sure your oven is properly preheated. Also, make sure you don't put too much flour in. Scoop flour into your cup measure, don't pack it in there. Otherwise you could end up with a crumbly dough. Make these cookies. They are amazing.

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  • on July 28, 2010

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    To answer Margaret's question.....a pound of butter weighs 16 ounces. There are 4 sticks of butter to a pound each weighing 4 ounces each. Three sticks of butter are 3/4th of a pound. The answer to your question is 3 sticks of butter equaling 12 ounces....3/4 of a pound or 3/4 of the package of butter.



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  • on July 27, 2010

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    I followed recipe - chilled over night - when I baked the cookies they spread flat like lace cookies and made wonderful crumbs. I did not grease the pan - any ideas why they didn't come out.

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  • on July 27, 2010

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    PUT ALL INGREDIENTS IN MY FOOD PROCESSOR EXCEPT NUTS AND ADDED THEM LAST IN BOWL THEN SHAPED DOUGH AND PUT IN FRIG. EASIER THEN MIXER. THEY ARE EXCEPTIONAL! NOW I KEEP DOUGH IN FRIG OR FREEZER SO THAT I CAN MAKE COOKIES ANYTIME.

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  • on July 25, 2010

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    This cookie was really easy. I used walnuts instead of pecans since that's what I had but it was EXCELLENT! Also I added 1 tablespoon of baking powder (for the cookies to rise and they came out really good!

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