Crispy Pecan Shortbread Cookies
A classic buttery shortbread gets a delightful upgrade with the addition of crunchy corn flakes and a nutty pecan crust. This simple slice-and-bake recipe is perfect for making ahead, yielding tender cookies with a satisfying texture.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 7
- Difficulty
- Medium
- Per serving
- 508 kcal
Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 115 gunsalted butter, softened to room temperature
- 100 gvegetable shortening, at room temperature
- 180 gpowdered sugar, sifted
- 1.5 tspvanilla extract
- 150 gall-purpose flour
- 45 gcorn flakes, lightly crushed
- 60 gpecan, finely chopped
Equipment
large bowl · spatula · wire rack · baking sheet · parchment paper · electric mixer · knife
The method
Step by step
- 1
In a large bowl, use an electric mixer on medium speed to beat the softened butter and vegetable shortening until creamy, about 1-2 minutes.
About 2 min
- 2
Gradually add the sifted powdered sugar and continue beating for 2-3 minutes until the mixture is light and fluffy.
About 3 min
- 3
Beat in the vanilla extract. Switch to low speed and slowly add the all-purpose flour, mixing only until it's just combined.
About 2 min
Cook’s note: Avoid overmixing the flour to keep the cookies tender.
- 4
With a spatula, gently fold in the lightly crushed corn flakes until they are evenly distributed throughout the dough.
About 2 min
- 5
Transfer the dough to a large sheet of parchment paper and use your hands to shape it into a uniform log, about 5 cm (2 inches) in diameter.
About 3 min
- 6
Spread the finely chopped pecans on the parchment paper. Roll the log in the pecans, pressing gently so they form an even crust on the outside.
About 3 min
- 7
Wrap the log tightly in the parchment paper. Refrigerate for at least 2 hours, or overnight, until the dough is very firm.
About 2 min
Cook’s note: A well-chilled log is key to getting clean, round slices.
- 8
When ready to bake, preheat your oven to 175°C (350°F).
About 1 min
- 9
Remove the log from the fridge and let it rest at room temperature for 10 minutes. Using a sharp knife, slice the log into rounds approximately 6mm (1/4-inch) thick.
About 4 min
Cook’s note: If the log flattens while slicing, gently roll it on the counter to reshape.
- 10
Place the cookie slices on an ungreased baking sheet, leaving about 5cm (2 inches) of space between them as they will spread slightly.
About 2 min
- 11
Bake for 15 minutes, or until the edges are a light golden brown.
About 15 min
- 12
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
About 2 min
Cook’s note: The cookies will be delicate when hot, so letting them firm up on the sheet prevents breaking.
Per serving
Nutrition
- Calories
- 507.6kcal
- Protein
- 3.4g
- Carbs
- 49.1g
- Fat
- 34g
- Fibre
- 1.6g
- Sugar
- 26.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for the best texture.
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