Butter Pecan Shortbread Cookies
User Reviews
4.0
9 reviews
Good
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Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
2 dozen cookies
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Calories
1445 kcal
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Course
Baked Goods
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Cuisine
British
Butter Pecan Shortbread Cookies
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Butter Pecan Shortbread cookies will melt in your mouth. They keep for at least a week.
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Ingredients
- 1/3 cup ground pecans
- 1/3 cup fine cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon freshly ground cinnamon
- 1/2 teaspoon fine sea salt
- 2 Tablespoons cornstarch
- 3/4 cup unsalted butter room temperature
- 2/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon pure maple syrup
- 1/2 cup pecan halves
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Instructions
- In a medium bowl, stir together the ground pecans, cornmeal, flour, cinnamon, salt and cornstarch.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a sturdy bowl and wooden spoon, cream together the butter and powdered sugar. Beat well, for about two minutes, stopping the mixer and scraping down the sides as needed. Add the vanilla and beat again.
- Tip in the bowl of dry ingredients into the creamed butter. Mix on low until ingredients are just combined. It's okay if it's a little crumbly.
- Empty the bowl of cookie dough onto a large rectangle of parchment paper. Use your hands to bring the dough together into a ball. Cover the dough with a second sheet of parchment paper and press to flatten slightly
- Use a rolling pin and roll the cookie dough to an even ¼ inch thickness. Approximately a 9x14 oval. Slide the parchment–pressed dough onto a baking sheet and place in the refrigerator. Chill for at least 30 minutes or up to overnight.
- Line a rimmed baking sheet with parchment. Dip a 2-inch round cookie cutter into flour and cut out circles in the rolled dough. Place on the prepared baking sheet, 2 inches apart. When all the cookies have been cut out, chill for another 15 minutes.
- Preheat oven to 325F. Dab the tops of the cookies with maple syrup using a pastry brush. Lightly press a pecan half into the center of the cookies. (I leave half the cookies plain)
- Place on the middle rack of the oven and bake 20-25 minutes or until lightly golden around the edges. Remove the pan from the oven and cool the cookies on pan for 10 minutes, then transfer to a cooling rack to cool completely.
Nutrition Information
Show Details
Calories
1445kcal
(72%)
Carbohydrates
127g
(42%)
Protein
14g
(28%)
Fat
101g
(155%)
Saturated Fat
47g
(235%)
Cholesterol
183mg
(61%)
Sodium
596mg
(25%)
Potassium
364mg
(10%)
Fiber
8g
(32%)
Sugar
48g
(96%)
Vitamin A
2127IU
(43%)
Calcium
70mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2dozen cookies
Amount Per Serving
Calories 1445 kcal
% Daily Value*
| Calories | 1445kcal | 72% |
| Carbohydrates | 127g | 42% |
| Protein | 14g | 28% |
| Fat | 101g | 155% |
| Saturated Fat | 47g | 235% |
| Cholesterol | 183mg | 61% |
| Sodium | 596mg | 25% |
| Potassium | 364mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 48g | 96% |
| Vitamin A | 2127IU | 43% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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