This post may contain affiliate links.Please read our disclosure policy.After you make these on time, you’ll ignore every other recipe for these simple little butter cookies.

My Pecan Shortbread has a touch of honey that makes the flavor and texture irresistible! All of my shortbread recipes here on this site have one secret ingredient: 2 tablespoons of honey.This special ingredient brings a sweet, floral flavor and an incredible texture to the shortbread.I won’t eat any other shortbread, because it tastes flat and one-note when compared to my version.

My regular honey shortbread is made in a round cake pan, and then sliced like pie.Since it’s Christmas cookies time, I choose to make these pecan shortbread in a square brownie pan.This way, it’s easy to slice into sticks and dip in chocolate for cookie boxes! Ingredients Butter.

One stick of butter that doesn’t need to be softened! The butter cannot be frozen, however.Since we’re using a food processor to make these pecan shortbread, cold butter straight from the fridge is fine here! Pecans.For the dough, we need 1/3 cup of pecan halves.

If you wish to dunk the cookies in chocolate and roll in more crushed pecans for decorating, you’ll need an additional 1/4 cup.I bought my pecans at Costco in the 2-pound bag, and I store them in the freezer to keep them super fresh.Powdered Sugar.

It’s better to use powdered sugar than regular granulated sugar when it comes to shortbre

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