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After you make these on time, youโll ignore every other recipe for these simple little butter cookies. My Pecan Shortbread has a touch of honey that makes the flavor and texture irresistible!
All of my shortbread recipes here on this site have one secret ingredient: 2 tablespoons of honey. This special ingredient brings a sweet, floral flavor and an incredible texture to the shortbread. I wonโt eat any other shortbread, because it tastes flat and one-note when compared to my version.
My regular honey shortbread is made in a round cake pan, and then sliced like pie. Since itโs Christmas cookies time, I choose to make these pecan shortbread in a square brownie pan. This way, itโs easy to slice into sticks and dip in chocolate for cookie boxes!
Ingredients
- Butter. One stick of butter that doesnโt need to be softened! The butter cannot be frozen, however. Since weโre using a food processor to make these pecan shortbread, cold butter straight from the fridge is fine here!
- Pecans. For the dough, we need 1/3 cup of pecan halves. If you wish to dunk the cookies in chocolate and roll in more crushed pecans for decorating, youโll need an additional 1/4 cup. I bought my pecans at Costco in the 2-pound bag, and I store them in the freezer to keep them super fresh.
- Powdered Sugar. Itโs better to use powdered sugar than regular granulated sugar when it comes to shortbread. This keeps the texture of the shortbread super light and delicate. You need 1/2 cup for this recipe.
- Honey. I promise that 2 tablespoons of honey makes all the difference in this shortbread recipe! It brings a slightly soft texture and an unmistakable floral flavor. Use your favorite honey; I just use the generic wildflower honey.
- Vanilla. One teaspoon of vanilla extract.
- Flour. One cup (125 grams) of all-purpose flour.
- Salt. Donโt skip the 3/4 teaspoon of fine sea saltโit brings out the nuttiness in the pecans.
How to Make Pecan Shortbread
First, toast the pecans in a dry skillet until they smell toasted and are very fragrant, and then let them cool slightly.
Combine all ingredients in the bowl of a food processor.
Pulse until the dough sticks together in a ball.
Press the dough into a lined 9-inch square pan. Bake for 24-26 minutes at 350-degrees F.
The pecan shortbread is done when the edges are starting to turn golden and the top is dry to the touch.
If you wish to decorate them like you see in the photos, melt 1/2 cup of chocolate chips with 1 or 2 tablespoons of coconut oil or vegetable oil. Melt slowly in the microwave on low heat, and stir until smooth. Dip each stick in the chocolate gently (hold near the dipping area to give supportโnot the opposite end). Sprinkle with sugar or crushed pecans after dipping. These cookies are great plain, too! I only dip them in chocolate for Christmas. During the rest of the year, I eat them plain with tea :)
Make Ahead and Storage:
- How to make pecan shortbread ahead of time โ You can make the dough ahead of time, wrap it in plastic wrap and freeze until youโre ready to use it. Defrost it overnight in the fridge, and then press it into the pan to bake as usual. Do not bake this dough from frozenโit will burn on the edges before the center cooks. Make sure the dough is soft enough to spread into the pan nicely.
- How to store cookies โ If you want to bake these cookie sticks ahead of time, lay them flat to freeze. Because theyโre so delicate, I recommend placing them in a container to freeze instead of a plastic bag. Defrost overnight in the fridge. Dip them in chocolate before freezing!
Pecan Shortbread
Ingredients
- 8 tablespoons (1 stick/ 113 grams) butter
- 1/3 cup pecan halves toasted in a dry skillet
- 1/2 cup powdered sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon salt
Instructions
- First, preheat the oven to 350, and line a 9-inch square baking pan with parchment paper.
- Toast the pecans in a dry skillet until very fragrant but not burnt. The edges should just start to darken. Move them to a clean bowl to cool because they will keep cooking in the pan.
- In the bowl of a food processor, combine the butter, cooled pecans, powdered sugar, honey, vanilla, flour and salt.
- Pulse until a dough forms that sticks together into a ball (but donโt over-mix..turn off the machine right when a ball first starts to form, even if other dough isnโt sticking to it).
- Press the dough into the prepared baking pan, and bake for 24-26 minutes, until the edges are brown and the dough is lightly golden brown all over.
- Let cool in the pan, then remove using the parchment paper to lift out. Slice into sticks or small triangles with a sharp knife.
Your written recipe says to use a 9โ square pan but when you talk about making these bars, you use an 8โ square pan. You also talk about making these in around pan and cut like a pie- is that a 9โ round pan? Please clarify. Thank you, I definitely want to make these.
She writes 9โณ everywhere that I can see.
This is what she said about the round pan:
My regular honey shortbread is made in a round cake pan, and then sliced like pie. Since itโs Christmas cookies time, I choose to make these pecan shortbread in a square brownie pan. This way, itโs easy to slice into sticks and dip in chocolate for cookie boxes!
You are so sweet, Michele, but I updated the post. She was correctโI accidentally typed 9-inch a few times. It can be made in either size pan, but I heistate to say this because you really have to be a good baker and keep an eye on it if youโre going to change the pan size. XOXO
Is it possible to mix the dough without a food processor? If so, can I use a handheld mixer?
I think so :) I havenโt tried it, though. Just stop when it starts to come together into a ball. Use the warmth of your hands to bring it the rest of the way together. Donโt over-mix.
I am absolutely making these, like tomorrow ๐, they look incredible! Thank you!
Now I am even more confused. You said you accidentally typed 9 inch pan and have updated the post, but it still says 9 inch. So which is it? 8 inch square pan or 9 inch square pan?
9 inch. I made these today and used a parchment lined, 9 inch square pan. They were perfect.
Absolutely delicious!! This will definitely be on repeat! Thank you!