Pecan Shortbread Cookies

Vegetarian
Pecan Shortbread Cookies
45 min.
18
113kcal

Suggestions


If you’re looking for a delightful treat that perfectly balances rich buttery flavor and nutty crunch, these Pecan Shortbread Cookies are sure to become a favorite in your dessert repertoire. With a simple yet elegant recipe that accommodates vegetarian diets, they can be prepared in just 45 minutes, making them an ideal choice for both casual snacking and special occasions.

Each cookie is a melt-in-your-mouth experience, thanks to the combination of chilled unsalted butter and finely ground toasted pecans. The added notes of vanilla and a hint of salt enhance the cookie's flavor, resulting in a cookie that’s both sweet and slightly savory. The pecan half pressed into the center not only adds a decorative touch but also elevates the nutty essence with every bite.

With only 113 calories per cookie, these treats are a guilt-free indulgence to satisfy your sweet tooth while still being mindful of your diet. Whether you’re hosting a gathering, enjoying an afternoon tea, or simply want to treat yourself, these Pecan Shortbread Cookies will impress friends and family alike. Prepare a batch, store them in an airtight container, and savor the delightful crunch and buttery goodness every day of the week!

Ingredients

  • 0.1 teaspoon baking soda 
  • 18  pecans ()
  • 0.5 cup pecans toasted
  • 0.1 teaspoon salt 
  • 0.3 cup sugar 
  • cup unbleached all purpose flour 
  • 0.5 cup butter unsalted chilled cut into small pieces (1 stick)
  • teaspoon vanilla extract 
  • tablespoon whipping cream 

Equipment

  • baking sheet
  • oven
  • cookie cutter

Directions

  1. Finely grind toasted pecans and sugar in processor. Blend in flour, baking soda, and salt.
  2. Add butter; cut in using on/off turns until coarse meal forms.
  3. Add cream and vanilla. Process using on/off turns until moist clumps form. Gather dough into ball; flatten into disk.
  4. Place sheet of waxed paper on work surface.
  5. Sprinkle waxed paper lightly with flour.
  6. Place dough disk in center of waxed paper and top with second sheet.
  7. Roll out dough to 1/4- to 3/8-inch thickness. Using 2-inch fluted cookie cutter, cut out cookies.
  8. Transfer to large baking sheet. Gather scraps, reroll, and cut out additional cookies. Press 1 pecan half into center of each cookie. Refrigerate cookies 1 hour.
  9. Preheat oven to 325°F.
  10. Bake cookies until lightly browned, about 20 minutes. Cool on rack. (Can be made 2 days ahead. Store airtight at room temperature.)

Nutrition Facts

Calories113kcal
Protein4.06%
Fat65.9%
Carbs30.04%

Properties

Glycemic Index
5.01
Glycemic Load
1.96
Inflammation Score
-2
Nutrition Score
2.2556521586426%

Flavonoids

Cyanidin
0.45mg
Delphinidin
0.3mg
Catechin
0.3mg
Epigallocatechin
0.23mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.1mg

Nutrients percent of daily need

Calories:113.33kcal
5.67%
Fat:8.48g
13.05%
Saturated Fat:3.7g
23.11%
Carbohydrates:8.7g
2.9%
Net Carbohydrates:8.11g
2.95%
Sugar:3.01g
3.35%
Cholesterol:14.5mg
4.83%
Sodium:24.85mg
1.08%
Alcohol:0.08g
100%
Alcohol %:0.45%
100%
Protein:1.18g
2.35%
Manganese:0.23mg
11.75%
Vitamin B1:0.08mg
5.49%
Selenium:2.62µg
3.74%
Folate:13.84µg
3.46%
Vitamin A:172.29IU
3.45%
Copper:0.06mg
3.06%
Vitamin B2:0.04mg
2.6%
Iron:0.43mg
2.4%
Fiber:0.59g
2.34%
Vitamin B3:0.46mg
2.31%
Phosphorus:21.01mg
2.1%
Magnesium:6.76mg
1.69%
Zinc:0.24mg
1.63%
Vitamin E:0.23mg
1.52%
Source:Epicurious