Pecan Shortbread

The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store. Here’s my version. It’s easy to make and is sure to become a family favorite.

Ingredients for Pecan Shortbread

½ cup light brown sugar 1 cup butter – unsalted 1½ cups all purpose flour ½ cup corn flour (corn starch) ½ cup chopped pecans finely ground ½ cup chopped pecans ½ tsp vanilla Demerara sugar or extra light brown sugar for dusting

Directions for Pecan Shortbread

Preheat oven to 325°. In a bowl combine the flour, corn starch, and finely ground pecans. In the bowl of a mixer cream the sugar and the butter. Add the vanilla and the chopped pecans. Slowly add the flour mixture and combine to form a dough.

Roll out the dough to approximately 3/8 of an inch in thickness on a well floured surface or a large Silpat and cut into rounds 2 – 2½ inches in diameter. Place on an ungreased baking sheet or one with a Silpat and bake for about 28 minutes until the edges are slightly browned. As soon as you remove them from the oven lightly sprinkle with Demerara sugar. Remove to a wire rack to cool. They will keep in an air tight container for a few weeks but don’t worry they’ll be eaten long before the expiration date.

Here are a few items to help make this recipe:

Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat, 14-1/2-Inch by 10-Inch

Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size

WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Shee





These cookies are sure to bring out the Scotty in you! 5 paws

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