Grammy's Kitchen · Shortbread · Pecan Shortbread
One of 67 shortbread recipes we measured
from sallysbakingaddiction.com
47 cooks on sallysbakingaddiction.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 80% | 86% |
| total sugar | 71% | 56% |
| brown sugar share of total sugar | 50% | 0% |
| salt | 1% | 1% |
| mix-ins | 47% | 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.
| 226 g | 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature |
| 100 g | 1/2 cup (100g) packed light or dark brown sugar |
| 50 g | 1/4 cup (50g) granulated sugar |
| 6 g | 1 and 1/2 teaspoons pure vanilla extract |
| 281 g | 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled) |
| 1 g | 1/2 teaspoon ground cinnamon |
| 2 g | 1/4 teaspoon salt |
| 100 g | 3/4 cup (100g) finely chopped pecans |
| 50 g | 1/4 cup (50g) coarse sugar (I prefer this coarse sugar) |
| 32 g | 1/4 cup (32g) finely chopped pecans |
Method: 7 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are TOP KNOTCH! I made the dough 2 weeks ago and froze the logs. Defrosted overnight and baked this morning. Soooo good and way beyond my mom's pecan moon recipe that I've been eating for probably 65 years. My only observation is that they are a bit big ” — a cook, 5.0★
“These came out great and delicious. I made one addition. After mixing the dough with vanilla, as directed, I tasted it and decided a teaspoon of maple extract was needed. It really made a wonderful difference.” — a cook, 5.0★