Butter Pecan. Some might call it the ice cream flavors of grandpas, but maybe Grandpa just has great taste because this flavor is buttery perfection. It’s rich and salty with that melt in your mouth sweetness that keeps you coming back for more. And it’s all those delicious flavors that we’re channeling in these Butter Pecan Shortbread Cookies.
I’ve yet to meet a shortbread cookie that I didn’t instantly love, but these are truly special. You get that butter forward flavor that you’d expect from any shortbread recipe and then you get a subtle crunch and saltiness from the pecans. Follow that up with sweet notes of almond and tang of molasses and wow, it’s a keeper.
INGREDIENTS
1 cup butter (2 sticks), melted
½ cup brown sugar, packed
1 Tablespoon molasses
1 teaspoon almond extract
2 cups flour
4 tablespoons cornstarch
1 teaspoon salt
1 cup chopped pecans,
toasted
PREHEAT OVEN TO 350 DEGREES. LIGHTLY GREASE A SQUARE 9X9 BAKING PAN OR LINE WITH PARCHMENT PAPER FOR EASY REMOVAL.
Preheat oven to 350 degrees. Lightly grease a square 9×9 baking pan or line with parchment paper for easy removal.
In a large bowl, stir together the melted butter, sugar, and molasses until smooth.
Stir in the almond extract followed by the flour, cornstarch, and salt. Combine just until dough starts to form (don’t over mix!)
Fold toasted pecans into dough.
Scoop dough into prepared baking pan and press into an even layer.
Bake for 22-25 minutes or until the tip is just beginning to turn golden brown.
Cool for 15-20 minutes before slicing to avoid crumbling. Enjoy!
