Nanny's Pecan Shortbread
I am a nanny now, but this is "MY" Nanny's recipe for pecan shortbread that I absolutely love.
I am a nanny now, but this is "MY" Nanny's recipe for pecan shortbread that I absolutely love.
- Carbohydrate 8.60690136385491 g
- Cholesterol 10.1677083462889 mg
- Fat 4.70372536277812 g
- Fiber 0.24879085070786 g
- Protein 0.684645038707606 g
- Saturated Fat 2.50747211641077 g
- Serving Size 1 1 Serving (16g)
- Sodium 28.6268821428743 mg
- Sugar 8.35811051314705 g
- Trans Fat 0.323669071852352 g
- Calories 78 calories
Step-by-step
- Preheat oven to 300F
- Cream together butter and sugar.
- Gradually add the flour and pecans.
- Roll out about 1/4 inch this and cut out desired shapes.
- Bake until edges are light brown.
Overworking the dough before rolling destroys shortbread. Bakers frequently knead the mixture like bread, which develops gluten and produces tough, rubbery cookies instead of a tender crumb. Cream the salted butter and firmly packed brown sugar just until smooth, then gently fold the flour and finely chopped pecans to maintain a fragile structure.
Temperature control dictates success with high-fat cookies. Set the oven to 300 degrees Fahrenheit, maintaining a gentle heat that cooks the interior without burning the exterior sugars. Roll the dough to an even quarter-inch thickness so the cookies bake uniformly. Watch for the edges to turn a light brown hue, which signals doneness, usually requiring baking times within a 15-to-20-minute window depending on exact oven calibration.
Dietary adjustments require careful fat substitution. Plant-based butter alternatives containing at least eighty percent fat work as direct one-to-one swaps for dairy butter, though chilling the dough for fifteen minutes before cutting prevents excessive spreading on the baking sheet.
