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Entries in Butter Pecan Shortbread Cookies (1)


Butter Pecan Shortbread Cookies (adult speak for pecan sandies)

Loved those pecan shortbread cookies in the green bag with the elves on it, and wanted to re-create something more sophisticated.  I have a wonderful book by Alice Medrich called "Cookies and Brownies."  When she called for melting the butter for shortbreads, I knew I was on the right path.  I use my tried and true shortbread recipe from "The Betty Crocker Picture Cookbook."


2 sticks unsalted butter
5/8 cup sugar
2-1/2 cups sifted flour
Pinch Salt
1 cup whole Pecan halves
1 tsp pure vanilla extract (optional)

  • In a small saucepan, melt the butter over low heat, and allow it to simmer until it becomes a light brown color.  Remove from the heat and stir in the sugar, vanilla and salt.
  • In the meantime, toast the pecans in a 350 degree oven for about 10 minutes, until you can start to smell the nuts.  Let cool, then chop into 1/4 inch pieces.
  • Add the nuts to the flour and mix.  Then add the butter and sugar to the flour and nuts and mix until just combined. 
  • There are two basic methods to make the cookies:  press them into a 9” square brownie pan, or roll the dough into a 2” diameter log in waxed paper.  Either way, chill the dough at least 2 hours, until it is very firm. 
  • If you rolled the dough, cut into ½ inch slices and bake on a cookie sheet. 
  • Bake 20-25 minutes.  The tops of the cookies do not brown much, nor change shape during baking, so you can space them tightly. 
  • If you used the pan, the cookies will need to bake abaout 60 minutes 
  • Cool 10 minutes in the pan or on the cookie sheet until firm, then release from the pan and cool completely on a wire rack.   Cut into squares.