Butter Pecan Shortbread
User Reviews
3.6
Butter Pecan Shortbread
Description
Butter Pecan Shortbread is a baked dessert featuring a tender, crumbly texture created by combining melted butter with light brown sugar and a touch of molasses for deep sweetness. The inclusion of almond and optional butter extracts adds subtle flavor complexity. The dough is formed by mixing these wet ingredients with flour, cornstarch, salt, and toasted pecans, which contribute a nutty crunch throughout. It is spread evenly in a prepared baking dish, then baked until set with a slightly golden surface. Some pecan halves can be pressed into the top for decorative appeal.
The result is a buttery shortbread that balances moistness and a gentle crumb. It can be sliced into bars or squares to serve as a snack, dessert, or accompaniment to coffee or tea.
To toast pecans, spread them in a single layer on a baking sheet and toast at 350°F for 10 to 15 minutes, shaking the pan occasionally; allow to cool before chopping. This recipe was updated in 2021 and respects careful mixing to avoid overworking the dough.
Ingredients
- 1/2 pound unsalted butter melted
- 1/2 cup light brown sugar firmly packed
- 1 Tbsp molasses
- 1 tsp almond extract
- 1 tsp butter extract optional
- 2 cups all-purpose flour
- 5 Tbsp cornstarch
- 1 tsp salt
- 1 1/4 cup pecan toasted, roughly chopped
Instructions
- Preheat the oven to 350F
- Lightly spray a 9x9 square baking dish. I like to line mine with parchment paper so I can easily lift the shortbread out for slicing, but this is optional.
- Whisk the melted butter with the sugar and molasses in a large mixing bowl. Make sure to work out any lumps in the sugar.
- Blend in the extracts, and then stir in the flour, cornstarch, and salt. Stir just until the dough starts to come together.
- Fold in the nuts so they are evenly distributed and there is no dry flour left.
- Crumble the dough evenly across the bottom of the prepared pan.
- Pat the dough down with your hands, nudging it out so it fills the pan and is all even. You don't want a mound of dough in the middle, you want to flatten it out from side to side, evenly. I like to use an offset spatula to smooth the surface of the dough. If you like you can sink a few extra pecan halves into the top of the dough for a pretty look.
- Bake for about 25 minutes. The top will still look pale, but the dough will be just beginning to turn golden around the edges.
- Cool on a rack for about 15 minutes before cutting into squares.
Notes
- Toast pecans before chopping to enhance their flavor and texture.
- Line the baking dish with parchment paper for easier removal and slicing of the shortbread.
- Press the dough evenly across the baking pan to ensure uniform baking and texture.
- Optional: Press pecan halves into the top of the dough before baking for a decorative finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 6mg | 0% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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