Pecan Shortbread – a delicious recipe with unsalted butter, sugar, vanilla, almond, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F.
2
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.
3
Add the vanilla and almond extracts.
4
In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.
5
Add the pecans and mix on low speed until the dough starts to come together.
6
Dump onto a surface dusted with flour and shape into a flat disk.
7
Wrap in plastic and chill for 30 minutes.
8
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).
9
Place the cookies on an ungreased baking sheet.
10
Bake for 20 to 25 minutes, until the edges begin to brown.
11
Allow to cool to room temperature and serve.
28514
kcal
Calories
3154
g
Fat
175
g
Carbs
53
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: 34 lb unsalted butter, room temperature, 1 cup sugar, 1 teaspoon pure vanilla extract, 1 teaspoon almond extract, and more.
Yes, 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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