Pecan Shortbread

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These were easy to make and bake but lack the buttery taste of shortbread cookies, They look wonderful ! I dipped 1/2 the cookie in chocolate. Next time I will try more butter and leave it cold when mixing it with the sugar. If you like a sweet cookie --this one is not your cookie !

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I made a batch of these cookies yesterday and I am baking the rest of the dough this morning. Very easy and delicious. I mistakenly used only 3/4 of a cup of butter initially and I knew something was wrong. I took a second look at the recipe and noticed it called for 3/4 of a POUND of butter. I quickly softened the butter in the microwave and added it to my mixer. The cookies still turned out well. I also omitted the almond extract because I am not a fan. Instead I used 1 ? teaspoons of vanilla.

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A little TLC yields excellent results with this recipe. A stand mixer is a must to get the dough to come together without over mixing. It is critical to minimize mixing and handling to avoid tough cookies. 2 extra tablespoons of butter helps bring it together quickly. Like many of the other reviewers, I prefer to roll mine into a log, chill, and slice VS. rolling and cutting. Not only is it faster, it minimizes handling of the dough and allows the cookies to remain delicate and not tough. You must watch these carefully or they will burn on the bottom. I like dip the tops of my sliced dough into a cinnamon sugar blend before baking OR dip in melted chocolate once they are cool. You must wait until they are cooled completely before handling or they will crumble...this is simply the nature of a good shortbread.

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I am always asked to bring this amazing pecan shortbread cookie to family gatherings. It is just fantastic! I use Trader Joe's toasted pecans. They are already chopped, toasted and recipe-ready. If you follow Ina's directions to the letter, the shortbread will be perfect. Don't over-mix any dough, or it will become tough. And of course fresh, sweet cream butter is a must. I also roll the dough into logs, chill and slice rather than rolling out and cutting. You can freeze shortbread wrapped well and put in a tin or tupperware for a month or more. Great, great recipe Ina!

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I like that you can get several cookies out of one batch. I am making these for the wedding favors for my daughter's wedding. Can anyone tell me how long the baked cookies will keep in the freezer? Thanks!
Thanks to Ina too!

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I made these cookies (double recipe for a party. They were wonderful. Some people thought I bought them from a bakery. Everyone loved them. Not too hard to make, but a little time consuming. This recipe would be great for a baby shower or wedding shower. BE CAREFUL--this is how I discovered my daughter's nut allergies. Pecans are tree nuts, and kids may be allergic, even if they are not allergic to peanuts.

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I made these very quickly with pistachio's and making only 1/2 the recipe. They held together; but, were a little tough/rock-like....probably because I over-mixed the dough. They could have used maybe 1/2- 1 Tbsp. more sugar in the dough; but, still, they were awesome tasting. Definitely try these with pistachio's...mine were lightly salted; but, still tasted great!

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Sorry buy My cookies are like a ROCK. are yummy buy...

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These were very good cookies. My husband said they were the best cookies. I did add 2 tbsp. butter and 1/3 cup sugar after reading the reviews. But, I'm sure they would have been fine without it.

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I've seen this recipe in her cookbook for years but never wanted to take the time to roll them out. I had a revelation last year and have I've made them at least a dozen times now and they are always a huge hit. Eveyrone wants the recipe. Follow this recipe exactly, make sure the butter is actually at room temp (don't try to cheat and allow it to mix until the dough comes together. I have never rolled these cookies out. I dump the dough onto plastic wrap, roll into a log and freeze for an hour. Then I slice them 1/4" thick and bake perfectly round yummy cookies. Be careful not to overbake.