Grammy's Kitchen · Shortbread · Pecan Shortbread Cookies
One of 67 shortbread recipes we measured
from preppykitchen.com
75 cooks on preppykitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 78% | 86% |
| total sugar | 44% | 56% |
| salt | 2% | 1% |
| mix-ins | 46% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 140 g | 10 tablespoons unsalted butter (room temperature (140g)) |
| 80 g | 2/3 cup confectioners' sugar ((80g)) |
| 10 g | 2 teaspoons dark rum or vanilla extract |
| 3 g | 3/4 teaspoon kosher salt |
| 180 g | 1 1/2 cups all-purpose flour ((180g)) |
| 1 g | 1/2 teaspoon cinnamon |
| 83 g | 3/4 cup pecans coarsely chopped (toasted (83g)) |
Method: 9 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh, so good!!! When I made these the first time I chopped my pecans course as shown in the picture. Delicious but hard to cut and messed up the shape. The second time, I chopped the pecans finer and not only was the dough easier to cut (and the finished cookie” — a cook, 5.0★
“This was a very forgiving recipe, it was my first time making shortbread and it turned out great, I added chocolate chips and macadamia nuts to it and didn’t have icing sugar so used caster and didn’t have time to let it chill so decided to bake it in a tin as” — a cook, 5.0★