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Toasted Pecan Shortbread

Toasted Pecan Shortbread
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Makes 12 cookies| Hands-On Time: | Total Time:



  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.
By December, 2011

Nutritional Information

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

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.