Wednesday, August 3, 2011

Pecan Shortbread Cookies


It's no surprise that Em loves cookies.  What is surprising is that I have been buying her packaged garbage cookies.  She loves animal cookies and vanilla creme cookies.  So, I thought a good homemade cookie to make for her would be a simple shortbread, and decided to go with the Pecan Shortbread Cookie.

These are so easy to make and well worth the effort, the flavor is fantastic and they keep forever in the freezer.  Come to think of it, these are my mom's favorite cookies too.


Well, they were a hit.  I made them into different shapes.  At 18 months old I am trying to introduce Em to colors, shapes, letters, sounds, tastes and as much as I possibly can.  I cut these cookies in circles, squares, triangles, and hearts.  Each time she gets a cookie I review the shapes with her.  It is a lot of fun too!

Hope you enjoy these, they are a commonly requested cookie and sooo delicious! 

Recipe by Ina Garten

Pecan Shortbread Cookies
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecans

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts.


In a medium bowl, whisk together the flour and salt, then add them to the butter/sugar mixture.


Small dice pecans.


Add the pecans and mix on low speed until the dough starts to come together. If it is too crumbly a tablespoon of water at a time until it comes together.  If it is too sticky, add a tablespoon of flour at a time until it is the perfect consistency. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.


Roll the dough ¼ - ½-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.  If you are new at rolling out dough get some training wheels (as I like to call them).  I went to the craft store and bought dowel rods in 1/8", 1/4" and 1/2" size.  Cut them in half and you have a perfect frame.  I learned to judge the perfect thickness by setting them on both sides of my dough rolling pin width apart and rolling my cookies out.


Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.


Click here for a printable version of this recipe - The Slow Roasted Italian.com

32 comments:

  1. I love shortbread cookies and adding the pecans...YUMMY!

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  2. Ohhhh I love shortbread! A classic cookie. They look perfect :)

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  3. I have this new obsession with pecans and almonds in dessert! I will be making these come fall! They have a fall look to me!! I cannot wait wait wait for Fall sick of this 100 degree weather we have here!

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  4. Wait a sec, I just realized that you didn't bring me one of these to sample when I saw you last night. These look perfect. My mom would love them too!

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  5. I adore shortbread cookies. You just can't stop just eating one or two. Addictive and delicious!

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    1. I have made these cookies for years. I chill my dough for 24 hours and the pecan taste goes through them. For Christmas, I roll them into small logs and bake, then dust them two times with confectioners sugar. My family loves them and friends request them every year.

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  6. These sound awesome, I should make some for my little guy 2 months younger than Em..
    Thanks!

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  7. Sounds wonderful! I haven't made shortbread cookies in ages...these look delightful! :)

    Tammy♥

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  8. I love Ina, lol! These look amazing and so simple to make =)

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  9. I have been collecting recipes for pecan shortbread cookies! Yours look great - can't go wrong with Ina Garten!

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  10. Pecan sandies were always my favorite packaged cookie, so these are right up my alley! What a great thing to do with Em...a great way to learn her shapes!

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  11. I always have a jar with shortbread cookies ,never made them with pecan:)

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  12. Homemade is always better than garbage cookies :) Love them!

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  13. I found you at my friend pegasuslegend, your recipes are fabulous! I'm following you immediately, I love to eat. These cookies are mouth-watering! I always make mine at home too, I don't let my daughter eat processed foods. Greetings from Rome!

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  14. I found a link to this recipe from Deelicious Sweets.

    These look wonderful...I only wish I could have one. :)

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  15. These look delish!! I just made a shortbread today as well-- I will be sharing it later in the week. I must say though, have you thought about buying vanilla beans and using seeds in the cookies? I used them today-- I love the specs in the cookies!

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  16. These look great. I have been searching for a pecan shortbread and I'm making them tonight!

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  17. These remind me of my mom's refrigerator cookies, yummy ! Could they be rolled into logs and sliced before baking?

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  18. I would like to do a gluten free version. Any suggestions?

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  19. I love these..they also good rolled in powered sugar...Yummy my favorite!

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  20. How much is 3/4 pound of butter?

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  21. Can I use black walnuts and black walnut flavoring?

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  22. About how many cookies does this recipe yield? Thank you

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  23. MMM Pecan Shortbread, trying these tomorrow! Nettie

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  24. what kind of sugar did you use.. most shortbread call for icing sugar and it looks like regular white sugar in photo

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    1. I use granulated sugar. They are quite phenomenal. Enjoy!

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  25. Just made these. They're awesome.

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  26. made them and they tasted blah ...hoping after freezing them they will tasre better

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