Toasted Pecan Shortbread

Toasted Pecan Shortbread
Levi Brown
Toasting the nuts deepens their flavor, making them a delicious crunchy addition to the basic recipe.

Get the recipe
.
Makes 12 cookies
preparation
10
minutes
cooking
90
minutes

Ingredients

1/2
cup
(1 stick) unsalted butter, at room temperature, plus more for the pan
1/2
cup
pecan halves
1
cup
all-purpose flour, spooned and leveled, plus more for flouring fingers
2
tablespoons
cornstarch
1/2
teaspoon
kosher salt
1/4
cup
sugar
1/2
teaspoon
pure vanilla extract

Directions

  1. Heat oven to 350° F. Butter an 8-inch round cake pan and line with a circle of parchment.
  2. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then chop.
  3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, and salt; set aside.
  4. Using an electric mixer, beat the butter, sugar, and vanilla on medium-high until light and fluffy, 2 to 3 minutes.
  5. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Gently fold in the pecans.
  6. With floured fingers, press the dough into the prepared pan and prick all over with a fork.
  7. Bake until golden and firm, 30 to 40 minutes. When cool enough to handle, turn the shortbread out of the pan and, using a serrated knife, cut into 12 wedges. Transfer to a wire rack to cool completely.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 164
  • Fat 12 g
  • Sat Fat 5 g
  • Cholesterol 21 mg
  • Sodium 81 mg
  • Protein 2 g
  • Carbohydrate 14 g
  • Sugar 4 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 7 mg
What does this mean? See Nutrition 101.