Rosemary-Pecan Shortbread – a delicious recipe with pecans, all-purpose, sugar, fresh rosemary, mayonnaise, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place pecans in a single layer in a shallow pan.
2
Bake at 350u00b0 for 8 to 10 minutes or until toasted, stirring occasionally.
3
Combine pecans, baking mix, sugar, and rosemary in a medium bowl; stir in mayonnaise and milk with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 5 or 6 times. Pat or roll dough into a 1/4-inch-thick square; cut into 1 1/2-inch squares, and place on a lightly greased baking sheet.
4
Bake at 425u00b0 for 6 to 8 minutes or until golden brown.
5
Rosemary-Pecan Biscuits: Prepare recipe as directed, patting or rolling dough to 1/2-inch thickness. Cut with a 2-inch round cutter. Proceed as directed. Makes about 14 biscuits.
294
kcal
Calories
30
g
Fat
7
g
Carbs
2
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 6 ingredients. The key ingredients include: 1/3 cup chopped pecans, 2 cups all-purpose baking mix, 1 tablespoon sugar, 2 teaspoons chopped fresh rosemary, and more.
Yes, Rosemary-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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