Buttery Shortbread Pecan Sticks
These Shortbread Pecan Cookie Sticks are buttery and filled with finely chopped pecans for a simple yet delicious treat.
Servings: 24 sticks
Calories: 86kcal
Ingredients
- 1 cup all purpose flour
- 1 pinch nutmeg
- ½-1 teaspoon cinnamon
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
- ¼ teaspoon baking powder
- ½ cup butter (softened)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ½-¾ cup chopped pecans
EXTRAS
- 1-2 tablespoons milk
Instructions
- Pre-heat oven to 350F/180C. Line an 8 inch / 20cm square pan with parchment paper.
- In a medium bowl whisk together the flour, nutmeg, cinnamon, salt and baking powder.
- In the stand mixer or large mixing bowl beat the butter, sugar and vanilla for 2 minutes on medium speed, gradually beat in the flour mixture, beat until combined, do not over mix.
- Transfer the dough to the prepared pan and press evenly in the pan. Brush the top with milk and and sprinkle with the pecans. Gently press the nuts into the dough. Bake for 20-25 minutes or until golden. Cool 10 minutes in the pan, then lift out with the parchment paper and let cool completely on a wire rack.
- Cut into slices and serve. Enjoy!
Notes
How to store the Shortbread Pecan Sticks?
Store the shortbread pecan sticks in an airtight container at room temperature for up to 4–5 days. They stay crisp and buttery when kept well-sealed. Freeze the baked and cooled bars in a sealed container or freezer bag for up to 2 months. You can either freeze the whole pan or cut into sticks, flash freeze then store. Thaw at room temperature.Nutrition
Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.3mg | Phosphorus: 17mg