This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
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.Â
(Recipe modified on 11/30/23.)
My husband loves this shortbread. And I appreciate 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.Â
This shortbread makes lovely Christmas gifts for family or friends. After all, who doesn’t like buttery, lightly sweetened shortbread! Just place sliced pieces into a pretty box or plastic food gift bag. It also freezes quite well, so you can make this recipe weeks before Christmas, allowing you more time to do other things later in December.
More Shortbread Recipes to Try
- Scottish Shortbread with Chocolate and Pistachios
- Russian Tea Cakes
- Sliced Pecan Thyme Shortbread
- Snowball Powdered Sugar Cookies
Ingredients for English Shortbread with Pecans
(See the full recipe at the bottom of this post.)
- butter, softened
- powdered sugar
- orange zest
- vanilla extract
- almond extract
- all-purpose flour
- chopped pecans
Instructions for Making This Recipe
Preheat oven to 325F 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.Â
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.
Making the Shortbread
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.
Place the dough into the prepared shortbread pan. 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 on 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.
English Shortbread with Pecans
(As an Amazon Associate, I earn from qualifying purchases.)
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 325F 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.
Prepare the Ingredients
- Zest an orange so that you have 2 teaspoons of zest.
- Using a nut chopper or knife, chop the pecans.
Make the Shortbread
- 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
Nutrition
