Toasted Pecan Shortbread

November 28, 2011

Nothing like getting a jump on December cooking making, right? I was sitting on the couch with some of my cookbooks last week when I stumbled upon a shortbread recipe in Gourmet Today. There wasn’t anything different about the recipe. In fact, it was pretty simple. Straightforward and to the point is how I like my recipes.

What really got me hooked on the idea of making this shortbread was the idea that it could be a blank canvas for almost any holiday flavor my heart desired. So instead of leaving it plain, as the recipe suggested, I tossed some chopped pecans with ground cinnamon and salt for a little play on the sweet and salty.

When this cookie first came out of the oven, before I cut it into wedges, Joey was quite skeptical. However, after serving one up with a glass of milk, he was a believer. Upon first bite, he demanded they make an appearance on the blog as well as at family Christmas.

Toasted Pecan Shortbread
Recipe adapted from Gourmet Today

*1/2 cup pecan halves, chopped
*1/2 teaspoon ground cinnamon
*1/4 teaspoon salt
*1 stick unsalted butter, softened
*1/3 cup sugar
*1 teaspoon vanilla extract
*1 cup all-purpose flour

*Preheat oven to 350°F. Line one baking sheet with parchment paper. Set aside.
*In a small bowl combine the pecans, cinnamon and salt. Toss together to coat. Spread nuts on an ungreased baking pan and toast in the oven for 5 to 10 minutes, until pecans are fragrant and lightly browned. Remove from oven to cool.
*Meanwhile, combine the butter, sugar and vanilla extract until smooth and creamy. Add in the flour and worth together with your hands until evenly incorporated. Mixture will be slightly crumbly. Transfer dough onto prepared baking sheet and press mixture into a disc about 6 to 8 inches in diameter. Spread the toasted nut mixture atop the dough and press lightly with your hands to get the nuts to adhere to the dough.
*Bake for 15 minutes or until edges are slightly browned and the dough is puffed up. Cool on wire rack. Cut cooled cookie into wedges to serve. Makes 6 to 8 servings

Happy Baking!


  • Reply Emma @ Poires au Chocolat November 28, 2011 at 1:05 pm

    Oooh this looks delicious! I’ve never had much success with shortbread but I think I might have to give it a go if pecans and cinnamon are involved…

  • Reply Lauren at Keep It Sweet November 28, 2011 at 1:08 pm

    What a great idea to make the shortbread more festive! I love that you cut it into wedges:-)

  • Reply Tara @ Chip Chip Hooray November 28, 2011 at 4:19 pm

    I love how approachable (read: not scarily difficult) this recipe is! I think it’d be a big hit with my loved ones in the weeks ahead. 🙂

  • Reply Diana November 28, 2011 at 5:09 pm

    Yum! I love shortbread, especially how versatile it is! Pecans were a great idea!

  • Reply beckiswholelife November 28, 2011 at 6:10 pm

    I love shortbread and there is just something about the simplicity (and the butter) that makes it completely addicting. The pecans and salt and sugar are great adds!

  • Reply Jennifurla November 28, 2011 at 10:10 pm

    Toasted pecans…shortbread, yes please.

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