English Shortbread with Pecans

English Shortbread with Pecans

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Try this classic recipe for English Shortbread with Pecans this holiday season. Perfect for an shared afternoon tea with a friend or loved one. Not too sweet, with the perfect amount of nuttiness from the pecans, plus hints of vanilla and orange. So good.

Nordic Ware Sweet Snowflakes Shortbread Pan - English Shortbread with Pecans

My husband loves this shortbread. And I love how it turned out using my Sweet Snowflakes Shortbread Pan by Nordic Ware. The pan turns out 8 rather large pieces of shortbread, which are pretty and quite delicious.

 

Ingredients Needed to Make English Shortbread with Pecans

  • butter, softened
  • powdered sugar
  • orange zest
  • vanilla extract
  • almond extract
  • all-purpose flour
  • chopped pecans

 

Instructions for Making This Recipe

Preheat oven to 325 degrees. Spray shortbread pan with cooking spray.

I like to use Baker’s Joy on my specialty pans and Bundt cake pans to ensure the items come out of the pan easily, and with little clean-up afterward. 

Gather your ingredients so that you have everything close at hand on the counter or table. Zest an orange so that you have 2 teaspoons of zest. Using a nut chopper or knife, chop the pecans.

In a large mixing bowl, cream the (room temperature) butter for 1-2 minutes.

If you are using unsalted butter, you may want to add in 1/2 teaspoon of salt for this recipe.

On low speed, gradually beat in the powdered sugar until smooth and creamy. Add orange zest, vanilla extract, and almond extract.

Mix in the flour and chopped pecans just until incorporated. Do not overmix.

Turn out dough onto a lightly floured surface, and knead by hand 6-8 times until the dough is easy to work with.

Small Pastry Roller - Norpro

Using your fingers, press the dough into the prepared shortbread pan so that the dough reaches all edges. I then like to use a small Pastry Roller to go over the top of the dough until it is smooth and even. This also ensures that the pattern will be nicely imprinted on the bottom.

Poke the top surface with a fork or Roller Docker to allow steam to escape and help prevent bubbles from forming.

Bake in preheated oven for 30-35 minutes, until lightly browned along the edges.

Remove from oven and allow to cool for 10 minutes. Then loosen the edges with a plastic knife and turn out onto a cutting board or flat surface. Slice pieces while warm, and then allow to completely cool to a wire rack.

This recipe makes 8 large pieces of shortbread. May store in an airtight container for 3-4 weeks. Serve with your favorite cup of tea such as Rosy Earl Gray or Lady Gray.

See more Tea Party Ideas Here. View more Holiday Baking Ideas Here. Browse Cookie Recipes Here.

Recipe for English Shortbread with Pecans

English Shortbread with Pecans

Try this classic recipe for English Shortbread with Pecans this holiday season. Perfect for an shared afternoon tea with a friend or loved one. Not too sweet, with the perfect amount of nuttiness from the pecans, plus hints of vanilla and orange. So good.
5 from 1 vote
Print Rate
Course: Cookies, Dessert, Snacks
Cuisine: English
Keyword: Christmas Cookies, Holiday Baking, Nordic Ware Pans, Shortbread, Tea Party
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

Equipment

Nut Chopper
Shortbread Pan
Pastry Roller
Roller Docker

Ingredients

  • 3/4 cups butter room temperature
  • 1/2 cup powdered sugar
  • 2 teaspoons orange zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 325 degrees. Spray shortbread pan with cooking spray, such as Baker's Joy.
  • Gather your ingredients so that you have everything close at hand on the counter or table. Zest an orange so that you have 2 teaspoons of zest. Using a nut chopper or knife, chop the pecans.
  • In a large mixing bowl, cream the softened butter for 1-2 minutes. On low speed, gradually beat in the powdered sugar until smooth and creamy. Add orange zest, vanilla extract, and almond extract.
  • Mix in the flour and chopped pecans just until incorporated. Do not overmix.
  • Turn out dough onto a lightly floured surface, and knead by hand 6-8 times until the dough is easy to work with.
  • Using your fingers, press the dough into the prepared shortbread pan so that the dough reaches all edges. I then like to use a small Pastry Roller to go over the top of the dough until it is smooth and even. This also ensures that the pattern will be nicely imprinted on the bottom.
  • Poke the top surface with a fork or Roller Docker to allow steam to escape and help prevent bubbles from forming.
  • Bake in preheated oven for 30-35 minutes, until lightly browned along the edges.
  • Remove from oven and allow to cool for 10 minutes. Then loosen the edges with a plastic knife and turn out onto a cutting board or flat tray. Carefully slice pieces while warm with a sharp knife, and then allow to completely cool on a wire rack.
  • Serves 8.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 318kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 153mg | Potassium: 61mg | Fiber: 1g | Sugar: 8g | Vitamin A: 538IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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