Pecan Shortbread
Published June 1, 2022
Recipe Overview
Total Time: 1 hour, plus cooling time
Difficulty: Easy
Ingredients
1½ cups (340 grams) salted butter, cut into ½-inch cubes
¾ cup (160 grams) granulated sugar
½ teaspoon vanilla extract
½ teaspoon ground cardamom
3½ cups (448 grams) all-purpose flour
1½ cups (179 grams) toasted, chopped pecans
Confectioners’ sugar, for dusting
Preparation Instructions
Step 1: Preheat and Cream Ingredients
Preheat the oven to 325°F (160°C). In the bowl of a stand mixer fitted with the paddle attachment, combine the cubed salted butter, granulated sugar, vanilla extract, and ground cardamom. Mix on medium speed until the mixture is light and fluffy, approximately 5 minutes. Pause the mixer periodically to scrape down the sides of the bowl to ensure even incorporation.
Step 2: Combine Flour and Pecans, Shape Dough
With the mixer on low speed, gradually add the all-purpose flour and toasted, chopped pecans. Once combined, increase the speed to medium and mix for 2–3 minutes until the dough forms a cohesive mass (avoid overmixing to preserve shortbread tenderness). Transfer the dough to a clean work surface and knead by hand for 1 minute to smooth the texture. Press the dough firmly into a 9-inch square cake pan (or a 9-inch fluted French tart pan with a removable bottom) to an even thickness of 1 inch.
Step 3: Bake, Cool, and Finish
Bake the dough until the edges and top are golden brown, about 45 minutes. Remove from the oven and cool completely on a wire rack. When slightly warm (but firm), use a sharp serrated knife to cut into squares, bars, or wedges. Store in an airtight container at room temperature. To serve, dust lightly with confectioners’ sugar for a polished finish.
Reviews & Tips from Home Bakers
Salted Butter is Non-Negotiable: "Salted butter is key! The toasted nuts can overpower cardamom—increase to 1 teaspoon for bolder flavor. Using an 8x8 inch pan gave thick, sturdy bars that held together beautifully."
Unsalted Butter Substitution: For unsalted butter, add ¼ tsp (base) + ⅛ tsp extra salt (per Melissa Clark’s tip for 1½ cups salted butter).
Flavor Variations: "Swapped cardamom for cinnamon (doubled) and added lemon zest for brightness—tasters are raving. Pre-toasting pecans (even if pre-chopped) ensures maximum crunch."
Pan Adjustments: "9x13 inch pan? Reduce baking time to 40 minutes. Thin layers brown faster; thicker 8x8 inch pans yield richer, more indulgent bars."
Note: For optimal texture, ensure pecans are toasted (to enhance flavor and prevent sogginess). Avoid over-chopping pecans—fine chopping or leaving ¼-inch pieces preserves structure.
