Toasted Pecan Shortbread

Photo by Levi Brown
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  • Makes 12 cookies
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 164 calories
    • 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


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


  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.