Pecan Shortbread

  • Author: Meagan


I’ve seen many versions of this recipe (there’s one in the Best of Bridge) but I pretty much used the one from Dinner with Julie, though ‘Nut Balls’ as a name just wasn’t doing it for me (neither was ‘Frosted Nut Balls’ Kyla!).  Make them small, and then hide them or give them away…you will not be able to just have one – enjoy!



Pecan Shortbread

1 c. butter, room temperature

1/3 c. icing sugar

1 t. vanilla

1 c. pecans, finely chopped (though I would think that almonds would also be tasty)

1 3/4 c. flour

icing sugar for rolling them in


Preheat the oven to 325 and put some icing sugar in a shallow dish to have ready.  Using your electric mixer, beat together the butter and 1/3 cup of icing sugar until the mixture is fluffy, then add in the vanilla and beat again.  Add the pecans and flour and beat again until everything is well combined – the dough will be quite stiff.

Roll the dough into bite-sized balls and place on a baking sheet covered in parchment, and then bake for about 20 minutes until the bottoms just start to brown.  Roll them carefully in the extra icing sugar while they are still warm and them set them on a rack to cool completely.

  • Category: Cookies, Pecan, Christmas


From Meagan's Kitchen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.