These classic pecan shortbread cookies are crisp, buttery, and packed with nutty flavor. Perfect for any occasion!
Classic Pecan Shortbread Cookies
These classic pecan shortbread cookies are crisp, buttery, and packed with nutty flavor. Perfect for any occasion!
Equipment
- Baking sheets, Electric mixer, Mixing bowls, Parchment paper, Silicone baking mats, Wire rack
Ingredients
- 1¾ cups 219 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup 96 g vegetable shortening
- ½ cup 100 g granulated sugar
- ½ cup 60 g powdered sugar
- ¼ cup 60 g nondairy yogurt
- 1 teaspoon pure vanilla extract
- ½ cup 55 g chopped pecans
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 3 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
- Set aside.
- In a large bowl, use an electric mixer to cream together the shortening and sugars.
- Add the yogurt and vanilla, mixing well.
- Slowly beat in the flour mixture.
- When the dough becomes too thick, use a spoon instead.
- Fold in the chopped pecans.
- Refrigerate the dough for about an hour.
- Roll the dough into small balls about 1½ inches (3.
- 8 cm) in diameter.
- Place them on the prepared baking sheets and press slightly to flatten into a disk shape.
- Bake for 12-15 minutes, or until slightly golden.
- Let cool for 5 minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Enjoy with a cup of tea or coffee for an afternoon treat.
Wine Advice:
Pair with a sweet dessert wine like Sauternes or a nutty Amontillado Sherry.
Nutrition values
Calories: 120 kcal | Carbohydrates: 16 g | Protein: 1.5 g | Fat: 6 g | Sugar: 7 g