Pecan Shortbread

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I was wondering if anyone noticed that the recipe listed for Pecan Shortbread cookies is not the recipe followed by Ina in this episode. I wrote those ingredients down as she made them, and of course Iost them, but as memory serves, I believe she used 2 cups of sugar and 2 sticks of butter. If anyone noticed this and if you have the ingredients as she used them, please reply, I would rather follow those instructions. Thanks!

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I don't usually make cookies that have to be mixed, sifted, refrigerated, cut out, baked and then eaten! But I read so many of the positive reviews that I just had to try them. They were great! I too added a little extra butter (2 tbs and about 2 tbs extra sugar, but I'm sure the cookies would have been fine from the recipe as written. Go to the extra trouble to make these...........you won't be disappointed. Thanks Ina!!!

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My mother in law is a diabetic and so I made these for her using the granulated Splenda - they came out fantastic. I first made half a recipe for her to try it out and she loved them, so I am about to make a full batch for her! It's one of those few recipes that you can successfully substitute the sugar.

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I didn't have a problem with dryness or flakey type of dough. I just put the three sticks of butter out on the counter let it soften to room temperature then mixed it with the sugar and vanilla. After I combined the rest of the ingredients except I used macadamia nuts, and dried coconut flakes. The sweetness was just right, not heavy on the sweet, yet not light on it either. A very nice blend. I mainly baked them to send to my husband as a little treat like I do every deployment he's on. We'll see how he likes it!

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Didn't have a paddle type mixer, but did use the regular mixer blades for the butter and sugar, then I switched to the dough hooks when adding the flour and pecans. I used a food processor to chop the pecans and used a collandar to sift out the silt just leaving nice bits of pecans.

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This recipe did not work for me. I don't know what I did wrong, but the batter turned out too flowery and the end result was worse than bad. I am so disappointed because I love good shortbread cookies and was really looking forward to the deliciouss pecan shortbread cookies I saw Ina made on tv. Oh well, this is the first receipe I've gotten from Ida that didn't work, so I know I did something wrong. I won't try it again, however.

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I made these for my sister's wedding shower-that I actually couldn't attend. I shipped them over night and not a ONE of them broke and I've received rave reviews!
I actually made 2 kinds-I made the Pecan Shortbread and then I made Lavender Shortbread. I omitted the almond extract and then added half a teaspoon more of vanilla and then 1 tablespoon of dried lavender. They were so tasty!
I cut the Lavender cookies into teapot shaped cookies and when I wrapped them up in the cellophane bag with a ribbon and tag-I also stuck a nice bag of tea on the back so folks could enjoy a cup of tea with their cookie...the best way to have it!!
I also probably made them thinner then I was supposed to-so do watch the baking time on these!

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These cookies were great. I followed the recipe as written and they came out wonderful. I gave them out on Mother's Day and everyone loved them. I will definitely make these again. Very easy to make, too.

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I dread baking, especially cookies but might change my mind after baking the Pecan Shortbreads. These were so easy to make and looked fabulous wrapped up in a little cellophane bag for my friends. I didn't have a cookie cutter (told you I don't like to bake so used a small juice glass. Each cookie came out perfect! Thanks so much.

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I made these for a baby shower I hosted and they were fantastic. Even my grandmother asked for my recipe.
Thanks Ina!