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Chocolate Dipped Pecan Shortbread Cookies

April 15, 2014

I try out recipes throughout the year to see if they pass muster to make it into my holiday lineup. These passed and will be making an appearance! I enjoy shortbread and pecans and chocolate. These are a win-win-win.

The shortbread is good enough to eat without the chocolate too, but why would you want to?

Try them and let me know what you think!



  • 1 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • ½ cup pecans, chopped fine in food processor
  • ½ bag of semi-sweet chocolate chips, melted


Cream butter and sugar in your mixer. Add salt, pecans, and flour and mix till combined.

Roll dough into a log and wrap in plastic wrap. Refrigerate dough at least an hour.

Unwrap and slice into quarter inch rounds. Place on a cookie sheet with a non-stick baking mat and bake at 325 degrees for 15-20 minutes until the edges are golden.  Cool completely.

Dip half of each cookie into melted chocolate and place back on the non-stick mat lined baking sheet (cold sheet!). Place in the fridge to set chocolate.

Guests will be impressed (plus they taste good!).

Chocolate Pecan Shortbread

Chocolate Pecan Shortbread

2 Comments leave one →
  1. April 15, 2014 1:42 PM

    these are my absolute favorites!

  2. April 16, 2014 8:35 PM

    Those look absolutely delicious! I’ll have to try them real soon:)

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