Chocolate Dipped Pecan Shortbread
Prep time
Cook time
Total time
a classic holiday cookie, steeped in family tradition
Recipe type: cookie
Serves: 20-30 cookies
  • ¾ pound unsalted butter (at room temperature)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 teaspoon almond extract
  • 3½ c AP flour
  • ¾ teaspoon salt
  • 1¼ c pecan, diced into small pieces
  • 2- 4 oz. bars of dark chocolate
  1. Pre-heat oven to 350 degrees.
  2. Using a hand mixer or electric mixer, mix together butter and sugar until smooth.
  3. Add vanilla extract and almond extract. Mix until combined.
  4. In a medium bowl, mix together flour and salt.
  5. Add dry mixture to wet mixture and combine.
  6. Add pecans and mix at low speed until dough forms.
  7. Place dough onto floured surface, forming into a ball.
  8. Wrap in plastic wrap and chill for at least 30 minutes (or overnight).
  9. Roll dough into ½" thick round and use cutters of your choosing to cut into shapes.
  10. Place cookies on ungreased baking sheet.
  11. Bake for 20 to 25 minutes, until edges begin to brown.
  12. Allow to cool at room temperature.
  13. For the chocolate:
  14. Melt chocolate bars in double boiler until liquified.
  15. Once the cookies have cooled, dip them into liquid chocolate, covering less than half of each cookie.
  16. Allow to cool at room temperature so that chocolate hardens.
Recipe by superman cooks at