Pecan Shortbread

Pecan Shortbread requires approximately 1 hour from start to finish. This recipe makes 16 servings with 156 calories, 2g of protein, and 12g of fat each. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 11 person were impressed by this recipe. It works well as a very reasonably priced dessert. A mixture of powdered sugar, salt, pecans, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Leites Culinaria. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Similar recipes are Pecan Shortbread, Bourbon Pecan Shortbread, and Shortbread Pecan Cookies.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, about 5 to 10 minutes. Let cool. Leave the oven set at 350°F (175°C).2. In a large bowl, beat the butter with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the powdered sugar, vanilla, and salt. Add the flour, mixing well. Stir in the chopped pecans.3. Press the dough evenly onto the bottom of a 9-inch-diameter tart pan with a removable bottom. With a fork, prick the dough all over at 1/2-inch intervals. With a table knife, carefully score the surface of the dough about 1/4 inch deep into 16 wedges. Press a pecan half into each wedge. Bake until the shortbread is lightly browned, about 30 to 35 minutes.4. Let the shortbread cool in the pan, about 15 minutes, then cut along the scoring lines into wedges. Carefully remove the wedges from the pan, transferring them to a wire rack; cool completely. Store in an airtight container at room temperature for up to 5 days.

 

Step by step:

1. Preheat the oven to 350°F (175°C).

2. Spread the chopped pecans on a baking sheet or in a shallow pan.

3. Bake, stirring once or twice, until lightly browned and fragrant, about 5 to 10 minutes.

4. Let cool. Leave the oven set at 350°F (175°C).

5. In a large bowl, beat the butter with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the powdered sugar, vanilla, and salt.

6. Add the flour, mixing well. Stir in the chopped pecans.

7. Press the dough evenly onto the bottom of a 9-inch-diameter tart pan with a removable bottom. With a fork, prick the dough all over at 1/2-inch intervals. With a table knife, carefully score the surface of the dough about 1/4 inch deep into 16 wedges. Press a pecan half into each wedge.

8. Bake until the shortbread is lightly browned, about 30 to 35 minutes.

9. Let the shortbread cool in the pan, about 15 minutes, then cut along the scoring lines into wedges. Carefully remove the wedges from the pan, transferring them to a wire rack; cool completely. Store in an airtight container at room temperature for up to 5 days.

Nutrition Information:

covered percent of daily need