Pecan Shortbread Recipes

PECAN SHORTBREAD SQUARES

Steps:

• Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
• Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
• In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
• Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

BUTTER PECAN SHORTBREAD COOKIES

Steps:

• Line a cookie sheet with parchment paper or silicon mat.
• In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
• Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
• Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
• Preheat oven to 325 degrees F (160 degrees C).
• By hand, roll dough into 1-inch balls.
• Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
• Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
• Remove from pan and let cool on a rack.

PECAN SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position.
• Place the pecans on a baking sheet and toast for around five minutes, until fragrant. Cool on the baking sheet. (The nuts can be toasted and stored at room temperature.)
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, vanilla, and salt until smooth and lightened a bit, two to three minutes. Scrape the bowl with a spatula. Add the flour and mix on low just until fully combined. Add the pecans and mix until evenly combined.
• Turn the dough onto a clean countertop lightly dusted with flour. Dust the dough with a little flour. Shape and roll into a squared log between 1½ to 2 inches wide and 1½ to 2 inches high, dusting with more flour as necessary. Wrap the dough in plastic wrap or parchment paper and chill for at least one hour or overnight, until the dough has gotten very firm.
• Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
• Lightly beat the egg yolk and ½ teaspoon of water in a small bowl and set aside. Pour the demerara sugar into a rimmed baking sheet or shallow casserole pan. Slice the chilled log in half to make it more manageable. Working with one log at a time, brush all sides of the log with the egg yolk mixture, then roll in the demerara sugar, pressing as necessary, until fully coated. If there are any areas of the log that are bare, sprinkle with the demerara sugar to cover.
• Use a serrated knife to slice each log into about 12 individual cookies, each about ½-inch thick. Place the cookie slices onto the prepared baking sheets, leaving about 2 inches of space between each. Bake, rotating from top to bottom and front to back halfway through, until lightly golden, 18 to 20 minutes. Let the cookies cool on the baking sheets for a few minutes, then transfer to a rack to cool completely. The cookies will keep in a covered container at room temperature for up to a week.
• Freezer-Friendly Instructions: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. If you'd like to freeze the dough before baking, shape it into a squared log, then wrap it securely in plastic wrap and then a layer of foil; freeze for up to 3 months. When ready to bake, remove the log from the freezer, thaw it until pliable, and then proceed with recipe.

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

PECAN SHORTBREAD COOKIES RECIPE

Steps:

• Heat oven to 350ºF.
• Combine flour and cornstarch. Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition. Add nuts; mix just until blended.
• Roll dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.
• Bake 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

PECAN SHORTBREAD

Steps:

• 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.

EASY PECAN SHORTBREAD COOKIES

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

CARAMEL PECAN SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

SALTED BUTTER-PECAN SHORTBREAD COOKIES RECIPE

Steps:

• Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, beating until mixture is smooth, about 1 minute. Stir in chopped toasted pecans and vanilla.
• Whisk together flour and baking powder in a bowl. With mixer running on low speed, gradually add flour mixture to butter mixture until blended.
• Transfer dough to a work surface; shape into 2 (7-inch) logs. Wrap logs separately in plastic wrap; refrigerate at least 4 hours or up to 2 days.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place turbinado sugar in a shallow dish. Unwrap logs, and brush evenly on all sides with egg. Roll each log in turbinado sugar. Cut logs into ⅓-inch-thick slices (you should have 42 cookies total), and place 1 inch apart on prepared baking sheets. Top each cookie with 1 pecan half, pressing lightly to adhere.
• Bake in preheated oven until cookie edges are golden, 10 to 12 minutes. Let cool 5 minutes on baking sheets. Transfer cookies to a wire rack; cool 10 minutes.

PECAN SHORTBREAD

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. Add the flour, cinnamon, and salt, then beat on low speed until combined. Beat in the chopped pecans. The cookie dough may look like it won't come together, but keep beating- I promise, it will! The cookie dough will be thick.
• Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3-4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight- the colder the dough, the thicker the cookies.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• You can actually roll the logs before or after chilling them. Mix the coarse sugar and chopped pecans together on a large plate. One at a time, roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.
• Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
• Bake the cookies for 12-14 minutes or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cookies will stay fresh covered at room temperature for 1 week.

PECAN SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
• Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
• Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
• Bake in the preheated oven until edges are golden, 12 to 14 minutes.
• Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

PECAN SHORTBREAD

Steps:

• Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.
• Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
• Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
• Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

SPICED PECAN SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder. Mix in the butter using a fork until well blended. The dough will be flaky and separated. Stir in the pecans, and press into an 8 inch square pan.
• Bake for 25 minutes in the preheated oven, or until lightly browned on the top. Cut into squares while still warm, but do not remove from the pan. Allow to cool, then dust with confectioners' sugar.

BOURBON PECAN SHORTBREAD

Steps:

• Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
• In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
• Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
• Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.

PECAN SHORTBREAD COOKIES

Steps:

• Cream together butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until mixture is light in color, 3 to 4 minutes.
• Add flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
• Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
• Heat oven to 325 degrees. Sprinkle cookies with remaining 2 tablespoons sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

PECAN SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
• In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate.
• Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes.
• Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). Remove from foil; cool bars completely on a rack before serving.

PECAN SHORTBREAD

Steps:

• Cream the butter and sugar in a standing mixer. Slowly add flour, then salt. Fold in pecan pieces. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
• On floured surface, roll dough out to 1/4-inch thickness. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used). Transfer cut out dough to ungreased cookie sheet. Prick with fork and chill again for 20 minutes.
• Preheat oven to 350 degrees F.
• Bake 20 minutes or until edges are lightly browned.