Chocolate Pecan Shortbread

Chocolate Pecan Shortbread
Yield: 2 dozen shortbreads Prep 20 mins Bake 350°F 10 mins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup confectioners sugar
  • 1 cup (2 sticks) unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 cup granulated or crystallized sugar
  • 1/2 cup pecans, ground

Make It

1. Heat oven to 350 degrees F. Grease a baking sheet.

2. In food processor, combine flour, cocoa and sugar. Turn machine on; slowly add butter, 2 tablespoons at a time, processing until incorporated. Add vanilla; process until dough forms ball on top of blades.

3. Between palms of hands, roll pieces of dough into balls about 1/2 inch thick. Place on prepared baking sheet. With floured bottom of drinking glass, press down dough to 1/4-inch thickness. Sprinkle dough with granulated sugar and pecans; press again to flatten.

4. Bake in 350 degrees F oven 10 minutes, until firm. Let cool on baking sheet on rack. Store airtight at room temperature up to 1 week.