Butter Pecan Shortbread Recipe: The classic buttery shortbread known as utter Pecan Shortbread is stuffed to the brim with pecans that are crispy.
Butter Pecan Shortbread Recipe
Take my word for it, readers…I urge you to give this a shot since it is without a doubt one of the most delicious things I have ever had the pleasure of tasting. Shortbread that melts in your mouth is already delicious on its own, but when you combine it with toasted pecans and brown sugar, you will not regret it. Have a warm square for breakfast with your coffee, take a piece or two to work, prepare a batch as an offering to a neighbor, or bring a pan to the reading group. You won’t regret it!
INGREDIENTS
- 1/2 pound unsalted butter, melted
- 1/2 cup firmly packed light brown sugar.
- 1 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
INSTRUCTIONS
- 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, cornstarch, 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.
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