Grammy's Kitchen · Shortbread · Pecan Shortbread Cookies
One of 36 shortbread recipes we measured
It ranks #34 of 36 for tang among the shortbread recipes we compared. 116 cooks on www.onceuponachef.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| fat | 79% | 92% |
| total sugar | 83% | 56% |
| egg | 28% | 0% |
| salt | 0% | 1% |
| mix-ins | 45% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 82 g | 3/4 cup chopped pecans |
| 142 g | 10 tablespoons (1 1/4 sticks) unsalted butter, softened |
| 100 g | 1/2 cup confectioners' sugar |
| 9 g | 2 teaspoons vanilla extract |
| Scant 3/4 teaspoon kosher salt | |
| 180 g | 1 1/2 cups all-purpose flour, (spooned into measuring cup and leveled-off, plus more for dusting) |
| 50 g | 1 egg yolk, (beaten) |
| 50 g | 1/4 cup demerara or turbinado sugar ((You'll use less than this, but you need extra to roll the dough in)) |
Method: 7 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We love this cookie and I have made it for several years. A couple days ago, I made it without chilling the dough overnight. I chilled the dough two hours. That was apparently not enough because the cookies spread into rather flat discs. However, they still t” — a cook, 5★
“I made these cookies for an “Multicultural International Day” at my school. I renamed them “Pecan Shortbread Tea Biscuits” as an English recipe because my ancestors are of English origin and they go perfectly with English Tea. I had so many compliments on the ” — a cook, 5★