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

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cool:
5 mins
bake:
15 mins
total:
45 mins
Servings:
24
Yield:
24 shortbreads
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350F. Lightly butter 24 mini muffin cups (1-3/4-inch); set aside.

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  • 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.

  • 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.

Tips

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

Nutrition Facts

146 calories; fat 11g; cholesterol 20mg; saturated fat 5g; carbohydrates 11g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 2g; vitamin a 243IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; sodium 51mg; potassium 40mg; calcium 10.1mg; iron 0.7mg.
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