Shortbread is one of the simple joys of the baking world. Usually, there are just a handful of ingredients. The effort is minimal. And, the simple flavors are just right.
Of course, throw some pecans into something, and I’m definitely on board. So, with those few ingredients and very little time, I had this shortbread in the oven. My kitchen was filled with the delightful aroma of buttery cookies and toasted pecans.
The top of this shortbread is sprinkled with coarse sugar to give it that little sparkle. It really helps dress up a simple baked good. If you don’t have coarse sugar or sanding sugar, you can certainly use regular granulated sugar. It might not have the same aesthetic appeal, but it will still add that extra sweetness.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup firmly packed light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1 & 1/4 cups all-purpose flour
- 1/4 cup + 1 tablespoon chopped pecans, divided
- 2-3 teaspoons coarse sugar (may substitute granulated sugar)
Instructions
Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.
Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.
Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.
Notes
Recipe adapted from Land O Lakes.
January 27th, 2012 at 4:57 pm
yes these do bring joy don’t they?
January 27th, 2012 at 5:14 pm
When a cookie promises you that it will be buttery from the name alone, it’s golden. Love a good bite of shortbread.
January 27th, 2012 at 5:24 pm
Oh wow, these look beautiful!
January 28th, 2012 at 4:28 am
Your shortbread looks gorgeous. I usually just make plain shortbread, although I have made a lemon & basil shortbread beofer. I love the sound of pecans in shortbread and it just shows you, it is adaptable.
January 28th, 2012 at 10:45 am
OMG!!!Gonna get the recipe right now!!!
Kisses,
Rita
January 28th, 2012 at 10:46 am
Oh man these look good! The whole pan shall be mine! *insert maniacal laugh*
January 28th, 2012 at 12:10 pm
Mmm a butter bar is just what I need right now – maybe studded with chocolate chips as well…
Gorgeous recipe!
Cheers
Choc Chip Uru
Latest: Fresh Fruit Tart
January 29th, 2012 at 6:25 pm
Ok I want to bake EVERYTHING that you post. And I share your love of pecans! Thanks for all the happy eating, keep up the great work
January 30th, 2012 at 9:54 am
They look incredible. Love that they are so simple but they certainly look like they don’t skimp on taste.
February 3rd, 2012 at 8:54 am
I’m planning to try these