Butter Pecan Shortbread
Shortbread is one of the simple joys of the baking world. Usually, there are just a handful of ingredients. The effort is minimal. And, the simple flavors are just right.
Of course, throw some pecans into something, and I’m definitely on board. So, with those few ingredients and very little time, I had this shortbread in the oven. My kitchen was filled with the delightful aroma of buttery cookies and toasted pecans.
The top of this shortbread is sprinkled with coarse sugar to give it that little sparkle. It really helps dress up a simple baked good. If you don’t have coarse sugar or sanding sugar, you can certainly use regular granulated sugar. It might not have the same aesthetic appeal, but it will still add that extra sweetness.
Butter Pecan Shortbread
Yield: 30 bars
Prep Time: 20 minutes
Cook Time: 25 minutes
Butter Pecan Shortbread are deliciously sweet and nutty!
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/3 cup firmly packed light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/4 cup + 1 tablespoon chopped pecans, divided
- 2-3 teaspoons coarse sugar (may substitute granulated sugar)
Directions:
- Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
- Using an electric mixer at medium speed, beat the butter and brown sugar until creamy. Add the vanilla and mix well.
- Reduce mixer speed to low and gradually add the flour, beating until well-mixed. Stir in 1/4 cup pecans. The mixture will be crumbly.
- Press the dough into the bottom of the prepared pan. Sprinkle the top with 1 tablespoon pecans and coarse sugar.
- Bake until the edges are lightly browned, about 25 minutes. Cool in the pan for 10 minutes. Using the foil, lift the shortbread out of pan. Cut into bars.
Recipe slightly adapted from Land O Lakes.
yes these do bring joy don’t they?
When a cookie promises you that it will be buttery from the name alone, it’s golden. Love a good bite of shortbread.
Oh wow, these look beautiful!
Your shortbread looks gorgeous. I usually just make plain shortbread, although I have made a lemon & basil shortbread beofer. I love the sound of pecans in shortbread and it just shows you, it is adaptable.
OMG!!!Gonna get the recipe right now!!!
Kisses,
Rita
Oh man these look good! The whole pan shall be mine! *insert maniacal laugh*
Mmm a butter bar is just what I need right now – maybe studded with chocolate chips as well… 😀
Gorgeous recipe!
Cheers
Choc Chip Uru
Latest: Fresh Fruit Tart
Ok I want to bake EVERYTHING that you post. And I share your love of pecans! Thanks for all the happy eating, keep up the great work 🙂
They look incredible. Love that they are so simple but they certainly look like they don’t skimp on taste.
I’m planning to try these
I’m drooling and gaining weight just going through and printing out so many of your recipes…I just wish they listed the CALORIES so I could pick and choose where to start on my GROWING collection! I think Bake or Break is WONDER-FULL! So there.
Is the flour measurement pre or post sifting? I was always taught to measure post sift but the mixture was not crumbly enough so I added a little.
The flour doesn’t need to be sifted for this recipe. If you prefer to sift, measure before sifting. Of course, if you happen to be measuring by weight, it doesn’t matter when you measure.