Easy Pecan Shortbread Cookies with Dark Chocolate Drizzle Recipe

My classic shortbread cookie recipe is made even better with a delicious dark chocolate drizzle! Get the recipe for this easy cookie recipe you can make and take to your next event or savor over tea at home!

My classic shortbread cookie recipe is made even better with a delicious dark chocolate drizzle! Get the recipe for this easy cookie recipe you can make and take to your next event or savor over tea at home!

 

Growing up, my favorite cookie was Lorna Doones.

I could eat a whole sleeve.

So, when it came time to bake some treats, my old favs were my new inspiration.

In honor of National Pecan Cookie Day, I have a great recipe for you to try.

This one is from Sunday Best Dishes. Enjoy!!

 

Pecan Shortbread Cookies with Dark Chocolate Drizzle from Jorj’s “Sunday Best Dishes”

 

 

Servings

3 dozen (3-inch diameter) cookies

 

Ready In

Prep Time: 10 minutes

Cook Time

20 to 25 minutes

Good For

Breakfast
Brunch
Baked Good Gifts

 

Cut these cookies into any shapes that you like. Cut squares and triangles using a kitchen knife; circles using a glass or biscuit cutter, or hearts for a special “love-you” treat. 

 

Ingredients

¾ pound unsalted butter, room temperature, 3 sticks

1 cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

3 ½ cups unbleached all-purpose flour

¼ teaspoon salt

6 ounces sliced pecans, finely chopped, about 1 ½ cups

6 ounces dark chocolate

Directions

Stir together the butter and sugar into the bowl of an electric mixer. Add the extracts, flour, and salt. Add the pecans and stir on the lowest speed until the dough just comes together. Pour out the dough onto a sheet of plastic wrap. Use your hands to form the dough into a disk. Wrap the dough and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 350°. Roll out the dough on a lightly floured surface to about ½-inch thickness. Cut the dough into shapes and place onto a baking sheet lined with parchment paper (or a Silpat liner). Bake until the cookies just begin to brown on the edges, about 20 to 25 minutes depending on the size of your shapes. Cool the cookies on a rack. Slide a sheet or two of parchment paper and under the rack. Melt the chocolate in a double boiler (or in the microwave oven). Drizzle the melted chocolate over the cookies.

And furthermore:

You can customize these cookies by adding your favorite ingredients like mini white chocolate chips, chopped dried cranberries or walnuts inn place of pecans. Use a food processor to make easy work of chopping the nuts. For the drizzle, use chocolate chips or a dark chocolate candy bar.

 

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

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