Brown Sugar Pecan Shortbread
A variation of classic shortbread recipe, Brown Sugar Pecan
Shortbread follows the time-honored ratio for this cookie’s traditional three
key ingredients: one part sugar, two parts butter, and three parts white flour.
This version is even richer than traditional shortbread, thanks to the brown
sugar and pecans.
Prep time: 10-15 minutes
Bake time: 25-35 minutes
Cool time: 10 minutes
Makes about 5 - 6 dozen slices of shortbread, ¾ inch x 1
1 cup (2 sticks) butter, room temperature
½ cup firmly packed brown sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 cup pecans, divided
- Preheat oven to 350ºF.
- Divide the pecans in half. Finely chop ½ cup. Coarsely chop
the other half. Set pecans aside.
- In a medium bowl with an electric mixer on medium speed,
cream butter and brown sugar until fluffy. Gradually beat in the flour and salt,
mixing until the dough is well-blended and begins to form large crumbs. Mix in finely
- Press dough evenly into an ungreased 13 x 9 baking pan. Use
the heel of your hand to smooth the surface.
- Sprinkle coarsely chopped pecans onto the surface. Press
down pecans so they adhere to the dough.
- Bake shortbread for 25-35 minutes until edges begin to
brown. Remove the pan from the oven. While shortbread is still warm, use a
sharp knife to slice cookies into thin bars, ¾ inch by 1 ½ inches.
- Let shortbread cool completely. Use a knife to re-cut the scored bars so they loosen easily. Use a spatula to remove bars
from the pan.
- Store cookies in an airtight container with waxed paper in
A Special Baking Tip
from The Elf
Set your knife in the refrigerator before you begin to
prepare the dough for Brown Sugar Pecan Shortbread. A cold knife cuts the
shortbread more cleanly and creates smoother edges.
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