Chocolate Pecan Shortbread – a delicious recipe with flour, cocoa, powdered sugar, unsalted butter, vanilla, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F
2
Grease a baking sheet well.
3
Place the flour, cocoa, and powdered sugar in a food processor.
4
Turn the machine on and slowly add the butter, 2 tablespoons at a time.
5
Add the vanilla and process until the dough forms a ball on top of the blades.
6
In the palms of your hands, roll the dough into circles about 1/2 inch thick.
7
Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about 1/4 inch thick.
8
Sprinkle the dough with the granulated sugar and pecans and press again to flatten.
9
Bake the cookies until brown, about 10 minutes.
10
Cool them on the baking sheet before serving.
942
kcal
Calories
58
g
Fat
108
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ cup powdered sugar, 1 cup unsalted butter, and more.
Yes, Chocolate Pecan Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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