Butter Pecan. Some might call it the ice cream flavors of grandpas, but maybe Grandpa just has great taste because this flavor is buttery perfection. It’s rich and salty with that melt in your mouth sweetness that keeps you coming back for more. And it’s all those delicious flavors that we’re channeling in these Butter Pecan Shortbread Cookies.
I’ve yet to meet a shortbread cookie that I didn’t instantly love, but these are truly special. You get that butter forward flavor that you’d expect from any shortbread recipe and then you get a subtle crunch and saltiness from the pecans. Follow that up with sweet notes of almond and tang of molasses and wow, it’s a keeper.
You’ll see that the ingredient list calls for toasted pecans. While it isn’t essential, I’d highly recommend taking the extra time for this. You’ll end up with some extra crunch and it really brings out that nutty flavor. To toast the pecans, spread them out in an even layer on a cookie sheet and bake at 350 degrees for 10-12 minutes, shaking the pan halfway through so they’ll toast evenly.
I love a cookie with a chewy center so I watch these closely as they bake and pull them out of the oven as soon as the top starts turning golden brown. They will still look pretty pale in color, you don’t want to overbake them! The edges will be perfectly crispy and those center slices will be soft and tender, just the way shortbread should be! Give this recipe a try for your fall get together or holiday baking. We’re sure you’ll fall in love with them just like we have!
Butter Pecan Shortbread Cookies
15m prep time
25m cook time
- 1 cup butter (2 sticks), melted
- ½ cup brown sugar, packed
- 1 Tablespoon molasses
- 1 teaspoon almond extract
- 2 cups flour
- 4 tablespoons cornstarch
- 1 teaspoon salt
- 1 cup chopped pecans, toasted
Preheat oven to 350 degrees. Lightly grease a square 9x9 baking pan or line with parchment paper for easy removal.
- Preheat oven to 350 degrees. Lightly grease a square 9x9 baking pan or line with parchment paper for easy removal.
- In a large bowl, stir together the melted butter, sugar, and molasses until smooth.
- Stir in the almond extract followed by the flour, cornstarch, and salt. Combine just until dough starts to form (don’t over mix!)
- Fold toasted pecans into dough.
- Scoop dough into prepared baking pan and press into an even layer.
- Bake for 22-25 minutes or until the tip is just beginning to turn golden brown.
- Cool for 15-20 minutes before slicing to avoid crumbling. Enjoy!
Recipe adapted from theviewfromgreatisland.com