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Jorj Morgan

Pecan Shortbread Cookies with Dark Chocolate Drizzle

A foundational shortbread technique utilizing precise temperature control and extract balance to achieve a tender, sandy crumb with a sophisticated chocolate finish.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Wait (chill time) 30 minutes
Total Time 1 hour 5 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. In the bowl of an electric mixer, stir together the room-temperature butter and sugar. Add the extracts, flour, and salt.
  2. Add the chopped pecans and stir on the lowest speed until the dough just comes together.
  3. Pour the dough onto a sheet of plastic wrap. Use your hands to form the dough into a disk, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  4. Preheat the oven to 350°F. On a lightly floured surface, roll out the chilled dough to approximately ½-inch thickness.
  5. Cut the dough into your desired shapes and place them onto a baking sheet lined with parchment paper or a Silpat liner.
  6. Bake until the cookies just begin to brown on the edges, about 20 to 25 minutes.
  7. Cool the cookies completely on a wire rack. Melt the dark chocolate in a double boiler and drizzle over the cookies in a uniform pattern.