Friday, December 11, 2009


pecan shortbread paper box
This is a delicious recipe – not too sweet, delicately butter-tender and crunchy at the same time. The brown sugar and pecans impart a sweet, caramel flavor to the cookie. I thought of drizzling caramel and chocolate over the tops, but decided against it, as I may use these as a base for a cheesecake crust.
pecan shortbread paper box (3)

If you make these, be sure to space them at least 1” apart, preferably 2”, because they do spread a little. Joy of Baking says this recipe yields about 36 cookies, but I got 33, using 2-1/2” cutters. The finished cookie measured 2-3/4”, and I baked them about 17 minutes. Next time, though, I’ll only bake them 15 minutes.
pecan shortbread paper box (4)

Joy of Baking’s Pecan Shortbreads
Source: Joy of Baking
Rating: 9 out of 10 PRINTABLE RECIPE

1 cup unsalted butter, room temperature
2/3 cup light brown sugar
1 tsp. pure vanilla extract
2 cups unbleached all-purpose flour
1/4 tsp. fine sea salt
1 cup pecans, toasted and coarsely chopped

In bowl of stand mixer, cream butter and sugar till light and fluffy (2-3 minutes), or beat with a hand mixer. Beat in vanilla; scrape sides of bowl; add flour and salt, and stir till barely incorporated, then stir in nuts.

Divide dough in half; wrap each half in plastic wrap; refrigerate until firm (at least 1 hour).

Heat oven to 350F (325F for dark or coated pans). Place rack in center of oven. Line two baking sheets with parchment paper; set aside.

Remove 1/2 of dough from fridge and roll into 1/4” thick circle on lightly floured board. Cut out desired shapes with lightly floured cookie cutters. Place cookies on prepared baking sheets; refrigerate 10 minutes to firm up dough. Roll and cut out remaining cookies.

Bake 13-15 minutes, or till shortbreads are golden brown. Transfer cookies to wire rack to cool. Store at room temperature for about 1 week, or freeze. Yield: 33-36 cookies, depending on size.


My Carolina Kitchen said...

You said the magic words for me: "not too sweet." Now I know I'll love these. I really like the star pattern also.

Anncoo said...

WOW! Looks so lovely and delicious.

George Gaston said...

Judy, The joy of baking with pecans is my greatest joy, as a southerner. I could put them into just about any recipe... it is kind of like bacon & butter!

There is nothing like a good buttery shortbread to satisfy a "sweet tooth" and this recipes is a definite keeper. Many thanks..

Lynda said...

These look like a perfect cookie to go with a cup of coffee or tea. Thanks, Judy!

Debbie said...

They look absolutely delicious Judy!!! Love to try them...thanks!

Janice said...

mmm pecans are my favourtie nut.

Barbara Bakes said...

What a great shape for the holidays! Sound easy and delicious!

Kerstin said...

Love the brown sugar and pecans in these - yum!

Erica said...

beautiful cookies!!!They sound delicious!

teresa said...

what a delicious christmas cookie!

Heidi said...

Yummy! I wish I had some pecans today so I could make them!

Linda said...

Sounds delicious! I use brown sugar in my shortbread recipe too