Elegant, nutty shortbread, crowned with pecan halves, is baked the traditional Scottish way, in a round pan, then cut into wedges. They’re perfect for a tea party — even if it’s just you, the cat, and a mug of Earl Grey.–Tina Salter
Pecan Shortbread Recipe
- Quick Glance
- 20 M
- 1 H
- Makes 16 wedges
- 3/4 cup chopped pecans
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups flour
- 16 pecan halves
- 1. Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, about 5 to 10 minutes. Let cool. Leave the oven set at 350°F (175°C).
- 2. In a large bowl, beat the butter with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the powdered sugar, vanilla, and salt. Add the flour, mixing well. Stir in the chopped pecans.
- 3. Press the dough evenly onto the bottom of a 9-inch-diameter tart pan with a removable bottom. With a fork, prick the dough all over at 1/2-inch intervals. With a table knife, carefully score the surface of the dough about 1/4 inch deep into 16 wedges. Press a pecan half into each wedge. Bake until the shortbread is lightly browned, about 30 to 35 minutes.
- 4. Let the shortbread cool in the pan, about 15 minutes, then cut along the scoring lines into wedges. Carefully remove the wedges from the pan, transferring them to a wire rack; cool completely. Store in an airtight container at room temperature for up to 5 days.
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Pecan Shortbread Recipe © 2001 Tina Salter. Photo © 2001 Holly Stewart. All rights reserved.
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