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These crumbly cookies are studded with crunchy pecans.

Source: Everyday Food, May 2006
Total Time Prep Yield



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How would you rate this recipe?
  • mrmnms
    18 AUG, 2010
    my recipes for shortbread use no liquid. Just a little moisture from the butter. That's what makes them so tender. That part of why it's called "short bread" high fat, no liquid.
  • MS11402745
    21 JAN, 2010
    What holds these together? Is there no liquid in the recipe?
  • sawzbella
    5 DEC, 2009
    Thanks for all the suggestions!
  • Anarie
    30 NOV, 2009
    Sawzbella, To make the dough by hand, mix the flour, sugar, and salt together and then cut in the butter with a pastry blender or a fork, like you would do for pie dough. Shortbread and pie crust are similar; you want to coat the butter with flour so it will be flaky, but don't handle it any more than you have to.
  • mykele
    30 NOV, 2009
    Since you will be chopping up the pecans anyway, why not just use pecan pieces and not the more expensive pecan halves? Mykele
  • chervargas
    30 NOV, 2009
    Sawzbella....chop them finely by hand.
  • sawzbella
    30 NOV, 2009
    I don't have a food processor, but these sound like they would be a hit at my house! My 10 year old discoverd his Dad's Pecan Pie this Thanksgiving! Any suggestions for making them without a processor would be appreciated! Thank You!
  • txtwyst
    14 SEP, 2008
    These are the easiest and yummiest cookies! Everybody LOVES them!
  • creativaclaudia
    11 APR, 2008
    These turned out great and were very quick and easy!

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