Butter Pecan Shortbread

Butter Pecan Shortbread

Large-grain sugar makes the tops of these super simple bars sparkle. Look for large grain sugar at cake decorating supply stores.

10 min. prep time
30 bars
151 Rating



1/2 cup Land O Lakes® Butter, softened
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup finely chopped pecans


2 to 3 teaspoons coarse grain sugar or sugar
1 tablespoon finely chopped pecans


Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang.

Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and 1/4 cup pecans. Beat until well mixed. (Mixture will be crumbly.)

Pat mixture evenly into prepared pan. Sprinkle with coarse grain sugar and 1 tablespoon pecans. Bake for 23 to 25 minutes or until edges are lightly browned. Cool 10 minutes. Lift shortbread out of pan, using foil. Cut into bars. Cool completely.

Recipe Tip

- If using dark baking pan; bake at 325°F for 18 to 20 minutes.

- Traditionally a Christmas or Scottish New Year’s Eve treat, shortbread has become a year-around favorite. The rich, buttery cookie requires only three ingredients—flour, sugar and butter. Other ingredients are added for flavor enhancement. Because the dough contains lots of butter, the cookie is very tender and crumbly.

Nutrition Facts (1 bar)

Calories: 60

Fat: 4g

Cholesterol: 10mg

Sodium: 25mg

Carbohydrates: 7g

Dietary Fiber: 0g

Protein: <1g

Recipe #11501©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

Shortbread has always been a favorite cookie of mine but this recipe won my husband over! He loves pecans and said that this recipe really brings out the nutty pecan flavor that he loves.

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