Ina Garten Pecan Shortbread

Ina Garten pecan shortbread started as an easy riff on Eli Zabar’s cookie, the legendary New York baker she worked with for years. She adds diced pecans and almond extract for a warm, nutty depth that makes these a go-to batch recipe for holiday dessert tables.

Toast the pecans at 350 degrees for 8 minutes before dicing, because that step draws out a buttery richness raw nuts just don’t have. Skipping it means you lose the best part of the cookie.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Pecan Shortbread

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

295

kcal

Crisp, crumbly shortbread packed with diced pecans, flavored with both vanilla and almond extract, then baked until the edges turn golden.

Ingredients

• 3/4 pound unsalted butter at room temperature
  

• 1 cup sugar
  

• 1 teaspoon pure vanilla extract
  

• 1 teaspoon pure almond extract
  

• 3 1/2 cups all-purpose flour
  

• 1/4 teaspoon salt
  

• 1 1/2 cups small-diced pecans

Directions

• Preheat the oven: Preheat the oven to 350 degrees.
• Mix the base dough: In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
• Add the pecans and chill: Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Cut the cookies: Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake: Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, J.K. Adams French rolling pin, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different nuts instead of pecans?

You can swap in walnuts, almonds, or hazelnuts using the same 1 1/2 cups. Pecans have a milder flavor, so stronger nuts like walnuts will change the taste a bit. Ina notes that any nuts and flavorings work well in this dough.

How long do pecan shortbread cookies last?

Store them in an airtight container at room temperature for up to a week. They keep their crunch well because the dough has very little moisture. After a week, the butter flavor starts to fade.

Can I make this dough ahead of time?

The dough freezes well for up to two months when wrapped tightly in plastic. Thaw it in the fridge overnight, then roll and cut as usual. The 30-minute chill is already built into the recipe, so the dough handles easily when cold.

Do I need a stand mixer for this recipe?

A hand mixer works fine, or you can cut the butter into the dry ingredients by hand with a pastry cutter. The dough is forgiving since you don't want to overwork it. Just mix until everything comes together.

Why did my shortbread spread too thin while baking?

Soft butter is the usual cause. The recipe calls for room temperature butter, but if your kitchen runs warm, the butter may get too soft. Chill the cut cookies for 15 minutes before baking to keep them thick.