easy pecan shortbread – a holiday favorite
Easy Pecan Shortbread – Easy as Pie!
Seriously, this is the easiest shortbread I’ve ever made. And does it taste as good as the other stuff? Heck yeah it does.
Now, there’ll be naysayers out there (they always show up) claiming this isn’t “true” shortbread. But I say, “Whatever.” It looks like it and tastes like it, but it’s a whole lot easier! And I like easy. And I know you do, too!
Recipe Card
Easy Pecan Shortbread
Ingredients
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup powdered sugar
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pecans
Instructions
- Preheat the oven to 325°F. With a mixer, cream the butter until smooth. Add the powdered sugar and mix well. Add the vanilla. Gradually add the flour and mix until combined. Add the pecans and mix briefly to combine.
- Press the dough evenly into the bottom of a ungreased 13X9-inch baking dish. If the mixture it too sticky, cover with wax paper and use the wax paper to press flat.
- Bake for 30 to 35 minutes or until golden brown. Remove from the oven and use a pizza cutter to cut into squares. Allow too cool in the pan before removing. Store in an airtight container.
Notes
Be sure to measure your flour by spooning it into a dry measure measuring cup and leveling off. Do not scoop into the flour container with the measuring scoop. Measuring the flour incorrectly will greatly affect this recipe.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Did you make my Easy Pecan Shortbread?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Hi Stacey! Thank you for this easy recipe; it’s just what I’ve been looking for! I’m wondering if as a variation you’ve ever tried baking this in “cookie” form? I’m thinking of dropping spoonfuls on a cookie sheet and keeping a close eye on them as they bake so that I figure out the baking time!
Thank you for all the wonderful recipes you’ve shared and our southern family has thoroughly enjoyed! 😀
Hey, Sandy! I worry a bit about them spreading too much, but can’t say for sure, as I’ve not tried it that way. If you do, please come back and let me know how they turned out!
Bless you, Stacey, for trying to teach others how to correctly measure flour. Many times I see television cooks scooping into the canister and sometimes even using liquid measuring cups. It makes a world of difference in the finished product. Let’s keep trying to get the word out. From an old home economics teacher
You’re so welcome! It certainly can make a difference!
Delicious! And if its got butter, powdered sugar and flour, tell the naysayers to take a hike because IT IS SHORTBREAD! This came together so much easier than some shortbread. The flavor, the crumb..it is so good!
So glad this turned out great for you, Debbie! Thanks for letting me know.
Oven at 325?
Yes, the oven should be at 325°F.
Same recipe as the pecan cookies … with less nuts … interesting 🙂 THANKS!!
Sure! Enjoy!
Yum! I love that this is an easy recipe!
Kari
https://sweetteasweetie.com/birds-nest-breakfast-bowl/
Thanks, Kari!
These look delish! Adding them to my list of need to make, lol!
Hope you’ll enjoy!