Pecan Shortbread Bars

Prep Time:
20 mins
Total Time:
1 hrs 20 mins

These crumbly cookies are studded with crunchy pecans.


  • 1 cup pecan halves

  • 1 cup (spooned and leveled) all-purpose flour, plus more for preparation

  • ¾ cup confectioners' sugar

  • ½ cup cold (1 stick) unsalted butter, cut into pieces

  • ¼ teaspoon salt


  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.

  2. In a food processor, pulse pecans until finely chopped. Transfer to a bowl; set aside. In processor, blend flour, sugar, butter, and salt until moist clumps form. Add reserved pecans; pulse 2 or 3 times, just to incorporate.

  3. Press dough evenly into the bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork, prick dough every 1/2 inch. Bake until lightly golden, 30 to 35 minutes.

  4. Cool 5 minutes in pan. Use foil overhang to lift shortbread from pan onto cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars (6 rows by 3 rows). Remove from foil; cool bars completely on a rack before serving.

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