Pecan and Chocolate Shortbreads

  • prep time20 min
  • total time 40 min
  • serves 35

These aren't just any old shortbread cookies. Made with rum and ground pecans for a sweet, rich flavour and drizzled with decadent dark chocolate, these will be the star of your next holiday cookie swap.

Courtesy of RICARDO Magazine

128 Ratings
Directions for: Pecan and Chocolate Shortbreads


½ cup pecans

1 cup unbleached all-purpose flour

⅓ cup brown sugar

2 Tbsp cornstarch

⅓ cup unsalted butter, softened

2 Tbsp hazelnut or walnut oil

2 tsp rum or water

35 pecan halves

2 oz dark chocolate, melted


1. With the rack in the middle position, preheat the oven to 350 °F. Line two baking sheets with parchment paper.

2. In a food processor, finely grind the pecans with the flour, sugar and cornstarch. Add the butter, oil and rum and pulse a few seconds at a time until the dough begins to form.

3. Remove the dough from the processor. Shape into a disc with your hands and cover in plastic wrap. Refrigerate for 30 minutes.

4. On a floured work surface, roll out the dough into a 1-cm (1/2-inch) thick sheet. Cut cookies with a 2.5 X 3.5-cm (1 x 1 ½-inch) rectangular cookie cutter. Place a pecan half in the centre of each cookie. Place on the baking sheet and bake for about 20 minutes. Cool completely.

5. With a fork, drizzle the melted chocolate over cookies. Cool until the chocolate has hardened.

See more: Christmas, Cookies, Dessert, Holiday/Event, Snack

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