Ingredient Quantity
Unsalted Butter (melted) 1 cup (2 sticks)
Packed Brown Sugar ½ cup
Molasses 1 tablespoon
Almond Extract 1 teaspoon
All-Purpose Flour 2 cups
Cornstarch 4 tablespoons
Salt 1 teaspoon
Toasted Pecans (chopped) 1 cup
Instructions:
Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch square baking pan or line it with parchment paper for easy removal.
Combine wet ingredients: In a large mixing bowl, stir together the melted butter, packed brown sugar, and molasses until the mixture is smooth and well combined.
Add almond extract: Stir in the almond extract.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Combine wet and dry: Gradually add the dry flour mixture to the wet butter mixture, stirring just until a dough begins to form. Do not overmix the dough.
Fold in pecans: Gently fold the chopped toasted pecans into the dough until they are evenly distributed.
Press into pan: Scoop the dough into the prepared baking pan and press it evenly into a flat layer, ensuring it reaches all the edges of the pan.
Bake: Bake in the preheated oven for 22-25 minutes, or until the top of the shortbread is just beginning to turn golden brown around the edges.
Cool: Remove the baking pan from the oven and let the shortbread cool in the pan for 15-20 minutes before slicing. This cooling time is crucial to prevent the shortbread from crumbling when you cut it.
Slice and serve: Once cooled, slice the Butter Pecan Shortbread Cookies into squares or rectangles and serve. Enjoy these rich and nutty treats!
ADVERTISEMENT
