Butter Pecan Shortbread

These yummy shortbread cookies are super simple to prepare. Finely chopped pecans gives this cookie recipe its crunch.

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  • Makes: 16 shortbread wedges
  • Prep: 15 mins
  • Bake: 25 mins 325°F

Butter Pecan Shortbread

Directions

  1. Preheat oven to 325 degrees F. In a medium mixing bowl, stir together the flour and brown sugar. Using a pastry cutter, cut in the butter until mixture resembles fine crumbs and starts to cling. Stir in pecans and vanilla. Form the mixture into a ball and knead until smooth.
  2. On an ungreased cookie sheet, pat or roll the dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. Using fluted pastry wheel, cut circle into 16 wedges, leaving circle shape intact.
  3. Bake in a 325 degree F oven for 25 to 30 minutes or until bottom starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool.
  4. Drizzle with melted chocolate and sprinkle with crushed peppermint candies, if desired. Makes 16 shortbread wedges.
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Nutrition Facts (Butter Pecan Shortbread)

  • Per serving:
  • 97 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 15 mg chol. ,
  • 58 mg sodium ,
  • 9 g carb. ,
  • 0 g fiber ,
  • 1 g pro.

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