Pecan Chocolate Chip Shortbread

Delicious, buttery with a hint of vanilla. Soft and crumbly, it melts in your mouth. Shortbread anyone? Yes, please! Now add pecans and chocolate and you have a meal.  

HOW TO MAKE PECAN CHOCOLATE CHIP SHORTBREAD

*Note: The full printable recipe card is below

PREP: Start by preheating the oven to 350 degrees. Generously butter a 9 inch pie pan. 

BATTER: Combine the flour, salt and pecans in a small bowl. Cream the butter and sugar together in a large bowl with an electric mixer on medium speed. Beat in the vanilla. Gradually add the flour mixture. Stir in the chocolate chips. **Dough will be crumbly (see below)

BAKE: Press dough into prepared pan, patting smooth with fingers. (I saved a little dough for a few cookies) Score the dough into 12 small wedges, cutting halfway through with a paring knife. Bake until lightly browned- 20 to 25 minutes. Transfer the pan to wire rack. When cool, cut the shortbreads into wedges along the scored lines and then remove from pan. 

TOPPING: I used a chocolate coating and a pumpkin spice drizzle. Place chocolate chips in a double boiler and heat until melted, stirring constantly. Remove from heat and dip end of wedges in melted chocolate. Place on cooling rack and top with chopped pecans. If you try the pumpkin spice drizzle (I highly recommend you do) just melt and drizzle. ♥ 

RECIPE TIPS

• Butter is the key to any shortbread recipe and it should be soft not melted. 

• Cream the butter and sugar together very well. You want the butter and sugar to become one…this makes it easer to incorporate the flour without overworking the dough. 

• Store in an airtight container at room temperature for up to a week. 

Pecan Chocolate Chip Shortbread

Delicious, buttery with a hint of vanilla. Soft and crumbly, it melts in your mouth. Shortbread anyone? Yes, please! Now add pecans and chocolate and you have a meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings 12 wedges, plus a few little cookies

Ingredients

  

• 1 3/4 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup finely chopped pecans plus extra for topping
• 3/4 cup unsalted butter softened
• 1/2 cup sugar
• 2 tsp vanilla extract
• 3/4 cup mini chocolate chips plus extra for topping

Instructions

 

• Preheat the oven to 350 degrees. Generously butter a 9 inch pie pan. 
• Combine the flour, salt and pecans in a small bowl. Cream the butter and sugar together in a large bowl with an electric mixer on medium speed. Beat in the vanilla. Gradually add the flour mixture. Stir in the chocolate chips. **Dough will be crumbly 
• Press dough into prepared pan, patting smooth with fingers. (I saved a little dough for a few cookies) Score the dough into 12 small wedges, cutting halfway through with a paring knife. Bake until lightly browned- 20 to 25 minutes. Transfer the pan to wire rack. When cool, cut the shortbreads into wedges along the scored lines and then remove from pan. 
• Place chocolate chips in a double boiler and heat until melted, stirring constantly. Remove from heat and dip end of wedges in melted chocolate. Place on cooling rack and top with chopped pecans. If you try the pumpkin spice drizzle (as mentioned in post) just melt the chips and drizzle. 

Keyword chocolate chip, dessert, pecan, shortbread