Butter Pecan Shortbread Recipe – Step by Step Guide

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Butter Pecan Shortbread Recipe – Step by Step Guide: The pecan butter. Perhaps some people refer to it as the ice cream flavours that grandpas enjoy, but it’s possible that Grandpa simply has excellent taste because this flavour is the epitome of buttery perfection.

Butter Pecan Shortbread Recipe – Step by Step Guide

In addition to being rich and salty, it has a sweetness that has the ability to melt in your mouth, which brings you back for more. When it comes to our Butter Pecan Shortbread Cookies, we are channelling all of those delectable flavours throughout the entire process.


  • 1/2 pound unsalted butter, melted
  • 1/2 cup firmly packed light brown sugar.
  • Tbsp molasses
  • 1 tsp almond extract
  • 1 tsp butter extract, optional
  • 2 cups all purpose flour
  • 5 Tbsp cornstarch
  • 1 tsp salt
  • 1 1/4 cup toasted pecans, rough chopped

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  • Preheat the oven to 350 degrees Fahrenheit. A square baking dish measuring 9 inches by 9 inches should be lightly sprayed. It is not necessary to line my with parchment paper; but, I do it since it makes it easier for me to remove the shortbread from the pan and slice it.
  • Butter that has been melted is combined with sugar and molasses in a large mixing dish and whisked together. Be cautious to break up any lumps that may be present in the sugar.
  • After the extracts have been incorporated, the flour, cornflour, and salt should be stirred in slowly. To the point where the dough begins to come together, stir it again.
  • The nuts should be folded in so that they are spread uniformly and there is no evidence of dry flour behind.
  • Spread the dough out in a uniform layer across the bottom of the pan that has been prepped.
    Use your hands to press down on the dough, shoving it outward so that it completely fills the pan and is uniform throughout.
  • In order to avoid having a heap of dough in the middle, you should ensure that it is flattened out from side to side in an even manner. When it comes to smoothing off the surface of the dough, I prefer to use an offset spatula.
  • If you want to give the dough a more attractive appearance, you can sink a few additional pecan halves into the top of the dough.
  • Bake for approximately twenty-five minutes. While the top will continue to have a light appearance, the dough will be beginning to become golden around the edges.
  • After allowing it to cool for approximately fifteen minutes on a rack, cut it into squares.


  • Calories: 336 kcal
  • Carbohydrates: 31 g
  • Protein: 3 g
  • Fat: 23 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 41 mg
  • Sodium: 6 mg
  • Potassium: 106 mg
  • Fiber: 2 g
  • Sugar: 11 g
  • Vitamin A: 478 IU
  • Vitamin C: 1 mg
  • Calcium: 26 mg
  • Iron: 1 mg


  • The bars can be stored for up to five days at room temperature if they are placed in an airtight container once they have been cooled as described above.
  • In order to extend the amount of time that the bars may be stored, place the container in the refrigerator and wait until they reach room temperature before serving.
  • To freeze: To ensure that the shortbread is preserved for a longer period of time, wrap it tightly in plastic wrap and place it in a container or bag that is freezer-safe and airtight.
  • If it is stored correctly, it should be able to be kept in the freezer for up to three months. The best way to defrost it is to leave it in the refrigerator overnight or for about an hour at room temperature.

Tips and Tricks

  • Be careful when you measure. When making, this is always important, but it’s even more important with shortbread. To be 100% exact, I strongly suggest that you use a food scale!
  • It’s okay if the cookie dough looks like it’s falling apart. Some types of dough, like chocolate chip cookie dough, are more sticky than shortbread dough.
  • It will be crumbly when you mix it, but it should stay together when you pinch or press it.
  • Do not mix too much. It might take a few minutes to mix the dough, but don’t take too long. When you mix cookies too much, they get tough and thick.
  • Use a metal pan that is light in colour. The bottoms and sides of dark pans tend to bake too long.

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