Best Salted Butter Pecan Shortbread Cookies Buttons Smith Recipes

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BUTTER PECAN SHORTBREAD COOKIES



Butter Pecan Shortbread Cookies image

Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake. Reviewers are reporting baking times from 12 to 20 mins and I have changed the baking time from the original 30 mins to 15 mins.

Provided by Annacia

Categories     Dessert

Time 55m

Yield 2 1/2 dozen, 18 serving(s)

Number Of Ingredients 6

1 cup unsalted butter
1/2 cup light brown sugar
2 cups flour
1 cup ground pecans
2 teaspoons vanilla
1 pinch salt

Steps:

  • Line a cookie sheet with parchment paper or silicon mat.
  • In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
  • Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
  • Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
  • Preheat oven to 325 degrees F (160 degrees C).
  • By hand, roll dough into 1-inch balls.
  • Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
  • Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
  • Remove from pan and let cool on a rack.

Nutrition Facts : Calories 207.4, Fat 14.7, SaturatedFat 6.9, Cholesterol 27.1, Sodium 12, Carbohydrate 17.5, Fiber 1, Sugar 6.3, Protein 2.1

SALTED PECAN SHORTBREAD SQUARES



Salted Pecan Shortbread Squares image

My shortbread squares are the ultimate go-to for cookie trays and gift-giving. The buttery caramel and toasted nuts make it tough to eat just one. -Diana Ashcraft, Monmouth, Oregon

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 cup confectioners' sugar
1/2 cup cornstarch
1 teaspoon sea salt
1 cup cold unsalted butter, cubed
FILLING:
3/4 cup unsalted butter, cubed
1-1/2 cups packed brown sugar
1/2 cup dark corn syrup
1/2 teaspoon sea salt
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
4 cups coarsely chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan., Place flour, confectioners' sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack., For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts., Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut each shortbread into 24 bars. Store in an airtight container.

Nutrition Facts : Calories 201 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

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