Pecan Shortbread

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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!

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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.

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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.

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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.

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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.

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This is a great recipe for shortbread cookies. They came out perfect. Big hit. Thanks Ina for sharing!!!!!

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this is my first time making shortbread. i used european butter...3 sticks. my dough came out perfect. i must admit i'm impatient and i don't know if i waited the full 30 minutes of chilling time to start rolling out the dough and cutting. i did not have trouble cutting the dough into circles. i used a spatula to help pick the circles off the cutting board so they would not crumble. the cookies are a perfect amount of sweetness although i will admit that asians tend to not put as much sugar into their desserts so i may be a little biased. i also probably over-mixed the batter as i did not read the reviews until after they were in the oven. but this did not cause a problem. it probably helped the butter get evenly distributed so my dough would turn out fine. we are going to dip half of the cookies into chocolate like some of you recommended (if we can wait for them to cool. we are already munching.

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No problems with this recipe. The taste was great and they make a very elegant appearance. Be careful not to bake these too much, they briwb very easily and it ruins the taste. I dusted them with powdered sugar. Top of the line cookies.

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My dad has a bad stomach and they are always looking for ways to make processed foods at home. His favorite cookie is the pecan sandie and he has a terrible time eating them because of the coconut oil. When I saw this I HAD to try it. Well not only did he love them!,he didn't want to share! He said they were better than the real thing! And my mom wouldn't let my daughter come home without the recipe!

Thanks Ina...you made all of our days a little happier!

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I made these as a gift for my grandma's birthday. She does not care for nuts, so for the almond extract, I used vanilla (2 tsp and for the pecans I used mini chocolate chips. I baked half of the batch, and the other half I rolled out and cut into cookies and froze them so she can take them out of the freezer and bake them for fresh cookies in 25 minutes! The cookies turned out fantastic, I think I liked them because they are not too sweet, like a traditional shortbread. Very good.