Pecan Shortbread
Published May 31, 2022
Kate Sears for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups/340 grams salted butter, cut into ½-inch cubes
¾ cup/160 grams granulated sugar
½ teaspoon vanilla extract
½ teaspoon ground cardamom
3 ½ cups/448 grams all-purpose flour
1 ½ cups/179 grams toasted, chopped pecans
Confectioners’ sugar, for dusting
Nutritional analysis per serving (8 to 10 servings)
54 grams carbs; 73 milligrams cholesterol; 599 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 19 grams saturated fat; 41 grams fat; 1 gram trans fat; 3 grams fiber; 220 milligrams sodium; 7 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
- Step 2
Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
- Step 3
Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners’ sugar.
Private Notes
Comments
Salted butter is key! The toasted nuts overpower the cardamom, so if you're looking to get more of the cardamom flavor, I'd increase to 1tsp at least. I made this in a 8x8 inch square pan and the cookies were nice and thick and held together perfectly. My new go-to shortbread recipe!
Yes on the salted butter. Didn’t have it, so added a healthy 3/4t of salt. Also amped up the cardamom, because I am a fan, and added some grated lemon rind. The tasters are raving. A keeper.
In her recipe for Buttery Almond Cookies, Melissa Clark has a tip to add 1/4 tsp of salt when the recipe calls for 1 cup of salted butter and you only have unsalted butter. This recipe uses 1 1/2 cups salted butter so I guess you would need 1/4 tsp plus 1/8 tsp of salt when using unsalted butter.
I’ll try this with additions for high altitude baking.
Tastes great but a bit too crumbly. Maybe the name can help changed to pecan sandy.
ok, I haven't made this yet--making tomorrow. But, I always read comments before making anything. in regards to the pecans, the recipe states "toasted, chopped pecans." if you use pre chopped, it might well make them crumble more. Will update after making...