Pecan Shortbread
The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store. Here’s my version. It’s easy to make and is sure to become a family favorite.
Ingredients for Pecan Shortbread
- ½ cup light brown sugar
- 1 cup butter – unsalted
- 1½ cups all purpose flour
- ½ cup corn flour (corn starch)
- ½ cup chopped pecans finely ground
- ½ cup chopped pecans
- ½ tsp vanilla
- Demerara sugar or extra light brown sugar for dusting
Directions for Pecan Shortbread
Preheat oven to 325°. In a bowl combine the flour, corn starch, and finely ground pecans. In the bowl of a mixer cream the sugar and the butter. Add the vanilla and the chopped pecans. Slowly add the flour mixture and combine to form a dough.
Roll out the dough to approximately 3/8 of an inch in thickness on a well floured surface or a large Silpat and cut into rounds 2 – 2½ inches in diameter. Place on an ungreased baking sheet or one with a Silpat and bake for about 28 minutes until the edges are slightly browned. As soon as you remove them from the oven lightly sprinkle with Demerara sugar. Remove to a wire rack to cool. They will keep in an air tight container for a few weeks but don’t worry they’ll be eaten long before the expiration date.
Here are a few items to help make this recipe:
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat, 14-1/2-Inch by 10-Inch
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Shee
These cookies are sure to bring out the Scotty in you! 5 paws
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- 1/2 cup light brown sugar
- 1 cup butter - unsalted
- 1 1/2 cups all purpose flour
- 1/2 cup corn flour (corn starch)
- 1/2 cup chopped pecans finely ground
- 1/2 cup chopped pecans
- 1/2 tsp vanilla
- Demerara sugar or light brown for dusting
- Preheat oven to 325 degrees
- In a bowl combine the flours and finely ground pecans, set aside
- In the bowl of a mixer cream the sugar and the butter. Once creamed add the vanilla and the chopped pecans. Once combined slowly add the flour mixture and stir until a dough is formed. Roll out to approximately 3/8 of an inch thick and cut into rounds. Place onto a ungreased baking sheet and bake for 28 minutes or until edges begin to brown. Remove from oven and sprinkle with extra sugar, place onto wire rack to cool completely.
- Biscuits can be shaped into any style desired, and can be stored in an air tight container for a week or two.
