Pecan Pie Shortbread
User Reviews
5
Pecan Pie Shortbread
Description
The Pecan Pie Shortbread starts with creaming unsalted butter and confectioners sugar, then mixing in vanilla bean paste before incorporating the flour to form a dough. This dough is evenly pressed into a tart pan, creating a flat surface. Whole pecan halves are arranged decoratively on top and gently pressed in to adhere during baking. The shortbread is baked at 350°F for 35 to 40 minutes, with foil covering the pecans to prevent over-browning.
The finished shortbread has a soft yet firm texture with a smooth buttery flavor complemented by the rich vanilla notes from the bean paste. The pecan halves add a contrasting crunch and nutty depth to each bite. This combination makes for a dessert that is both visually appealing and texturally interesting.
Pecan Pie Shortbread is suitable as a holiday dessert or a sweet snack to accompany tea or coffee. Its nut topping and smooth base pair well with simple beverages and simple accompaniments.
Using vanilla bean paste is recommended for enhanced vanilla flavor and the attractive appearance of the vanilla seeds. It is worth ordering if not readily available locally.
Ingredients
- 1 cup butter unsalted, at room temperature
- 1/2 cup confectioners sugar
- 1 Tbsp vanilla bean paste or vanilla extract
- 2 cups all-purpose flour
- 1 - 1 1/2 cups pecan halves
Instructions
- Set oven to 350F
- Cream the butter and sugar well in a stand mixer fitted with the paddle attachment, or use a hand held mixer.
- Blend in the vanilla, and then mix in the flour, just until it comes together to form a dough.
- Turn the dough out into your 9" tart pan. Use your hands to smooth out the dough into an even layer. Finish smoothing with an offset spatula or spreader. You are looking for a flat even surface.
- Arrange the pecan halves decoratively across the entire surface. When you are satisfied with your design, press them into the dough with gentle pressure from the palm of your hand. This will ensure they won't fall off when you cut the shortbread.
- Cover the top of the tart loosely with a square of foil to keep the pecans from browining too much, and bake for about 35-40 minutes.
- Cool on a rack and then remove from the pan and slice into thin wedges with a sharp knife.
Notes
- Using vanilla bean paste enriches the flavor and provides visible vanilla seeds throughout the shortbread.
- Press pecans gently but firmly into the dough to help them adhere and prevent falling off when slicing.
- Cover pecans loosely with foil during baking to avoid excessive browning.
- Cool the shortbread completely before slicing thin wedges for clean cuts.
User Reviews
Overall Rating
5
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