Butter Pecan Shortbread Cookies
Delicate and buttery shortbread bars made with brown sugar, molasses, almond extract, and toasted pecans—perfectly crisp edges and melt-in-your-mouth texture in every bite.
16 Servings
Ingredients
- 1 cup unsalted butter melted
- ½ cup packed brown sugar
- 1 tablespoon molasses
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 4 tablespoons cornstarch
- 1 teaspoon salt
- 1 cup chopped pecans toasted
Instructions
Preheat the Oven:
- Set the oven temperature to 350°F (175°C). Prepare a 9x9-inch square baking pan by lightly greasing it or lining it with parchment paper to facilitate easy removal after baking.
Combine Wet Ingredients:
- In a large mixing bowl, stir together the melted butter, brown sugar, and molasses until the mixture is fully blended and smooth.
Add Flavoring and Dry Ingredients:
- Stir in the almond extract. Then incorporate the flour, cornstarch, and salt. Mix until a cohesive dough forms, taking care not to overmix.
Incorporate Pecans:
- Gently fold in the toasted chopped pecans until they are evenly distributed throughout the dough.
Transfer and Press:
- Spoon the dough into the prepared baking pan. Press it into an even layer using a spatula or clean hands.
Bake:
- Place the pan into the preheated oven and bake for 22 to 25 minutes, or until the surface just begins to turn golden brown around the edges.
Cool and Slice:
- Allow the baked shortbread to cool in the pan for 15 to 20 minutes before slicing. This will help prevent crumbling. Slice into bars or squares and serve.
Notes
To prepare a gluten-free version of this recipe, substitute the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum or a similar binder. Ensure that the cornstarch and all other ingredients (particularly the pecans and molasses) are labeled gluten-free to avoid cross-contamination.