Chocolate Pecan Shortbread Cookies

Chocolate Pecan Shortbread Cookies
Recipe Date:
February 2, 2018
Cook Time:
Imperial (US)
Pair with Sweet Sisters Late Harvest Syrah
  • 1 cup unsalted butter, softened
  • 1 tsp salt
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 3/4 cups All-Purpose flour
  • 1/2 cup candied pecans

Preheat oven to 350*  

In a large mixing bowl, combine butter, sugar, salt and vanilla.  Using a electric mixer set on medium speed, beat until mixture is smooth.  Add the flour and baking powder and candied pecans.  Continue mixing until the dough looks like moist pebbles.

Gently squeeze the dough together with your hands.  Place on a large piece of plastic wrap. Shape into a log 10 inches long and about 2 inches in diameter. Wrap the log in the plastic wrap and refrigerate until firm, about 3 hours.

Unwrap dough and place on a cutting board.  Using a sharp knife, cut the log into 1/4 inch thick slices.  Arrange the slices about 1 inch apart on a cookie sheet and bake until their edges turn golden, 14 to 16 minutes.  

Cool and store in an airtight container.