Shortbread cookies with chocolate

   I created this no rolling, no shaping cookie that is perfect with coffee or tea.  This recipe is a mix between shortbread and the Pecan Sandies we ate as kids.  I was very pleased with the results first time out! The flavor isn’t overly sweet, and the texture is delicate without being too crunchy or too soft.   NO EGGS and only ½ cup sugar.  Love them!  How fast are they to make?  If I told you the first sheet of cookies will be baking in less than ten minutes, would you believe me?  Believe me.


INGREDIENTS:       YIELD – 40 COOKIES if using 1 ½” scoop.  18 COOKIES if using the 2” scoop.

2 sticks + 1 TBSP salted butter, softened

¼ cup rounded granulated sugar

¼ cup packed light brown sugar

1 tsp vanilla

¼ tsp salt

½ tsp almond extract

1 ¾ cup AP flour

1 cup pecans, chopped finely

OPTIONAL:  A pecan half on top of each cookie, semi-sweet chocolate chips, caramel bits.  I make one tray with just pecans, the remainder of dough I’ll put chocolate chips in half and caramel bits in the other half.  Guess what I put on some of them?  Remember the candied baked and stove-top pecans I published in early December?  Yum! What a great idea!  Another fun and delicious option is to drizzle with a bit of chocolate.


  1. Beat butter on medium/low speed for 2 minutes.  While the mixer is working, preheat the oven to 350°F with rack in middle.
  2. Add sugars, vanilla, almond extract, and salt. Beat until combined. Add the flour and chopped pecans, mixing until incorporated and you end up with a soft dough.
  3. I drop mounds of dough using a 1 ½” cookie scoop and place them 1 ½” – 2” apart on a stone baking sheet. If you don’t have one, use a silicone baking sheet or parchment on a cookie sheet.  Flatten balls with fingers to approximately 1/2” thick.  If using caramel chips, slightly press them on the cookie tops.  Add pecan half. (If using a 2” scoop, they’ll take 18  – 20 minutes to bake).
  4. Bake until edges are just beginning to change color. You don’t want a brown cookie.  12 – 15 minutes.  Let the cookies cool on the sheets for a few minutes, and then transfer to a wire rack.

NOTE:  If using caramel bits, push approximately 5 chips into the top of each cookie before baking.  They seem to have a tendency to change texture too much if they touch the baking sheet.

This is a delicate flavored cookie.  Know that adding chocolate or caramel chips will dramatically change the flavor. . . but if ya just gotta have them, ya just gotta have them.

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By Tika for CHEW WANNA EAT? © 2016

Shortbread cookies

Shortbread cookies with chocolate



    1. Thank you very much! I make them a lot because they keep disappearing, and I want one, you know??? lol I’m not sure if that’s a good thing or a bad thing, but they sure are delish!


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