Chocolate Pecan Shortbread

Shortbread

The combination of chocolate and pecan takes shortbread to a whole new level.

  • Total Preparation Time: 40 minutes

Makes about 6-1/2 dozen cookies

Rating: 4.5 Stars

Ingredients

1 1/2 cups300 mLGAY LEA - Unsalted Butter, softened
3 1/2 cups875 mLFlour, Sifted
1 cup250 mLIcing Sugar, sifted
1 tsp5 mLVanilla Extract
2 cups500 mLMini Chocolate Chips, 12 oz
1 1/2 cups375 mLPecans, finely chopped
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Instructions:

  1. Preheat oven to 325F (160C). Using electric mixer, beat butter with sugar until light and fluffy. Beat in extract. Stir in half of flour. Stir in chocolate chips, pecans and remaining flour.
  2. Drop tablespoonfuls of batter, about 2" (5 cm) apart, onto parchment paper-lined baking sheets.
  3. Bake in centre of oven for about 20 minutes or until golden around the edges. Cool completely on pan on racks.
  •  If you are not using parchment paper, use unsalted butter to grease your cookie sheets - salted butter may cause cookie to stick and overbrown on the bottom.
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People in this conversation

  • Ruth

    i have tried chocolate chips in shorbread, this looks tastey, and simple to make, very few steps, looks like a guaranteed winner

    from Burlington, ON, Canada
  • Susan Patterson

    These look delicious - thanks for the recipe!

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Ingredients

1 1/2 cups300 mLGAY LEA - Unsalted Butter, softened
3 1/2 cups875 mLFlour, Sifted
1 cup250 mLIcing Sugar, sifted
1 tsp5 mLVanilla Extract
2 cups500 mLMini Chocolate Chips, 12 oz
1 1/2 cups375 mLPecans, finely chopped
Add to Shopping List

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