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Brown Sugar-Pecan Shortbreads

So fast and so simple, this delicious four-ingredient shortbread cookie recipe combines butter, flour, pecans, and sugar for a simple and tasty treat.

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  • Makes: 24 servings
  • Yields: 24 shortbreads
  • Prep: 25 mins
  • Cool: 5 mins
  • Bake: 15 mins 350°F

Brown Sugar-Pecan Shortbreads

Directions

  1. Preheat oven to 350F. Lightly butter 24 mini muffin cups (1-3/4-inch); set aside.
  2. In a mixing bowl stir together flour, sugar, and 1/2 tsp. salt. Cut butter into 1-inch pieces; add to flour. Beat with electric mixer on low speed 5 to 7 minutes or until thoroughly blended, scraping sides of bowl occasionally (mixture will resemble fine crumbs and just begin to cling together). Add pecans. Press mixture together to form a dough.
  3. Divide dough into 24 portions; press into muffin pans. Bake 15 to 20 minutes or until lightly browned. Cool 5 minutes in pans. Carefully turn out of pans. Cool completely on wire racks. Dust with powdered sugar before serving. Makes 24 shortbreads.

From the Test Kitchen

Store shortbread in an airtight container at room temperature up to 1 week.

Nutrition Facts (Brown Sugar-Pecan Shortbreads)

  • Per serving:
  • 146 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 20 mg chol.,
  • 51 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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