Butter Pecan Nuggets - Shortbread Recipe! (2024)

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DON’T FORGET TO PIN AND SHARE BUTTER PECAN NUGGETS! 📖 Recipe Butter Pecan Nuggets Ingredients Instructions Nutrition Prize Package #1: Prize Package #2: Prize Package #3: Prize Package #4: #ChristmasCookiesWeek Monday Recipes FAQs References

I simply use a clear vanilla extract. However, feel free to try other flavors! One that may complement this buttery cookie very well is a caramel flavor. It will tint the color or the icing a little but it would probably taste amazing!

MAKE SURE YOU FOLLOW THESE TIPS BELOW FOR A SUCCESSFUL BUTTER PECAN NUGGET RECIPE!

  • Watch the sugar/butter mixture carefully while on the cooktop. You don’t want this to start boiling, just bring it to melting temperature.
  • Gradually add the flour to your sugar mixture. Adding it all at once will make it difficult to combine.
  • When wrapping the pecan in the dough, you may need to squeeze the dough in your fist to compress it.
  • Cool the nuggets completely before drizzling with icing
  • Bonus tip! To reduce your mess when drizzling with icing, be sure to do so on a cooling rack with some parchment paper underneath the rack to catch any icing drips!

The only hard thing about this recipe, besides wanting to eat one after another, is deciding which colored sprinkles you like best. Do you want the blue and white, or the red and green? Oh, decisions can sometimes be so difficult!

DON’T FORGET TO PIN AND SHARE BUTTER PECAN NUGGETS!

Be sure to check below the recipe for the giveaway information!

📖 Recipe

Butter Pecan Nuggets - Shortbread Recipe! (5)

Butter Pecan Nuggets

Shelby Law Ruttan

These Butter Pecan Nuggets are small bites of buttery shortbread with a pecan half in the center of the dough. Topped off with a light glaze drizzle and some festive sprinkles, these are a great cookie to put out on your holiday cookie tray!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine American

Servings 4 dozen

Calories 170 kcal

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Ingredients

Instructions

  • Spread pecans in a single layer on a cookie sheet. Toast in a 325 oven for about 12 minutes or til golden. Remove and cool.

  • In a medium saucepan, combine butter and brown sugar. Heat and stir til butter is melted. Remove from heat. Stir in vanilla. Cool.

  • Stir in flour til well mixed. Shape into ¾ inch balls. Press a toasted pecan half into each ball and enclose nut in dough to form an oval. Place on cookie sheet covered with parchment paper. Bake at 325 degrees for 20 minutes or til done. Remove and cool.

  • Stir together powdered sugar, clear vanilla and enough milk to make of drizzling consistency. Place frosting in decorating bag and cut at the very tip to make a small hole. Drizzle over cookies. Sprinkle with colored sugar.

Nutrition

Serving: 2cookiesCalories: 170kcalCarbohydrates: 20gProtein: 2gFat: 10gCholesterol: 20mgFiber: 1gSugar: 10g

Keyword Butter Pecan, Butter Pecan Cookies, Cookies, Holiday Baking, Shortbread Cookies

Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek.

Prize Package #1:

Butter Pecan Nuggets - Shortbread Recipe! (6)

From Adams Extracts comes a selection of baking delights including their prize-winning pound cake mix, pure vanilla extract, pure peppermint extract, double strength pure vanilla extract, pound cake flavor extract and vanilla cinnamon sugar.

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla was sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams, whose imagination was stirred by his wife’s yearning for a flavoring that wouldn’t bake or freeze out, announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted.

Prize Package #2:

Butter Pecan Nuggets - Shortbread Recipe! (7)

YumGoggle is giving away a variety of holiday and Christmas cookie cutters. The winner of this prize package will receive a sleigh, large ornament, and two cookie cutter sets. The first is a mug/ sweater set called Ugly Sweater Specialty Cookie Cutter Set and the second is a Santa/ reindeer set called North Pole Specialty Cookie Cutter Set. Each set includes 2 cookie cutters, 2 templates, 2 instruction cars, and 4 bonus templates.

The YumGoggle gallery features food photography from contributors around the world. If you’re looking for a recipe, chances are you’ll find it on YumGoggle. The photos not only whet your appetite but you can easily find the recipes by clicking the photo.

Prize Package #3:

Butter Pecan Nuggets - Shortbread Recipe! (8)

The winner of this Sprinkle Pop prize package will get their choice of 3 sprinkle varieties, at $35.00 value. Winner will be contacted by or need to contact Sprinkle Pop for fulfillment.

Sprinkle Pop offers trendy sprinkle mixes that you won’t find anywhere else. Fun fact: Over 50% of their sprinkle mixes are dyed in house, making each experience one of a kind. Sprinkle Pop also creates one of a kind confetti shapes that are unique to their mixes. Make every occasion a festive one with these fun sprinkle creations.

Prize Package #4:

Butter Pecan Nuggets - Shortbread Recipe! (9)

One winner will receive an 11 ⅝ inch x 16 ½ inch Silpat® baking mat which is perfect for all of your cookie baking throughout the year. Reduces the need for parchment and is reusable.

The original silicone baking mat made from a dedicated silicone with reinforced fiberglass mesh. Nothing sticks to Silpat® which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat® replaces the need for butter, grease, oils, and sprays.

  • Multi-purpose non-stick silicone baking and pastry mat.
  • No cooking sprays, oils or parchment paper needed.
  • Not to be used as a cutting surface.
  • Can be used in the oven, microwave, and freezer.

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.
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#ChristmasCookiesWeek Monday Recipes

Butter Pecan Nuggets - Shortbread Recipe! (2024)

FAQs

What is the secret to good shortbread? ›

Tips To Make the Best Shortbread Cookies
  • Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
  • Keep Ingredients Simple. ...
  • Add Flavor. ...
  • Don't Overwork. ...
  • Shape Dough. ...
  • Chill Before Baking. ...
  • Bake Until Golden. ...
  • Add Finishing Touches.

Continue Reading ›
What are common mistakes when making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

Read On ›
How do I know when my shortbread is done? ›

Check doneness by looking for an even, light brown colour across the top of the biscuits, with slight darkening at the edges. Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.

View Details ›
What happens if you add too much butter to shortbread cookies? ›

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

Get More Info ›
Is powdered sugar or granulated sugar better for shortbread? ›

Takeaway: look for recipes that use granulated sugar for a more crisp-style shortbread and powdered sugar for a more tender shortbread!

Show Me More ›
Why do you put cornstarch in shortbread? ›

Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.

Discover More Details ›
What happens if you don't chill shortbread before baking? ›

After shaping the cookies, don't rush to the oven! Instead, chill the dough in the refrigerator for 30 minutes or so (overnight is OK, too). A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much.

View More ›
What happens if you don't poke holes in shortbread? ›

Piercing the shortbread with a fork is not only for decoration, but it's meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking. Notice I'm using powdered sugar here. You'll see lots of shortbread recipes using granulated sugar.

Discover More Details ›
Should butter be cold when making shortbread? ›

Fine Cooking explains that the butter should be at refrigerator temperature. While many cookie recipes call for softened butter or at room temperature, if your butter isn't cold when making shortbread, it's likely to turn out greasy or be difficult to roll out.

Continue Reading ›
Should you chill shortbread dough before rolling? ›

Roll out the shortbread dough.

Note: if the dough is too soft at this point then wrap it in plastic wrap and refrigerate for 10-15 minutes or longer until it firms up slightly and makes it easier to roll out. Keep an eye on it as if the dough is too hard, it will crack when you try to roll it out.

View More ›

Do you refrigerate shortbread dough before baking? ›

Divide the dough into 6 portions. Wrap each portion tightly and refrigerate. When ready to use, allow the dough to come to room temperature for 5 minutes. Crumble the dough in large clumps into a bowl, then add the mix-ins (if any) and proceed with the steps that follow.

View More ›
Why is my shortbread raw in the middle? ›

The inside of the cookie is undercooked but the outside is cooked. This is going to be rather scattershot, since underbaked can mean anything from raw to slightly soft, depending on the baker. If they're really gooey and don't set when cooled, you probably just need to bake them a few minutes longer.

See More ›
Why use unsalted butter in shortbread? ›

Here's why: Most importantly: unsalted butter ensures that you can control the amount of salt you add to your cakes, cookies and Fig and Almond Breakfast Cake. Different companies add different amounts of salt to their butter.

Get More Info ›
What should the texture of shortbread be? ›

Shortbread should always have a tender, melting texture, but be slightly crisp when you bite into it.

Discover More ›
Can you over mix shortbread dough? ›

It's important to avoid over-mixing shortbread dough, which will develop gluten and make the finished product tough, not tender. To make sure that the flour mixes completely with little effort, sift the flour first to get out all of the lumps.

Explore More ›
What are the qualities of a good shortbread? ›

Good shortbread is pale, buttery, crunchy, and 'short'. This means it crumbles at every bite, giving that characteristic shortbread texture. It shouldn't be soft or chewy like cookies, and it shouldn't be browned.

Keep Reading ›
What is the difference between Scottish shortbread and regular shortbread? ›

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

Read On ›
Should butter be cold for shortbread? ›

Fine Cooking explains that the butter should be at refrigerator temperature. While many cookie recipes call for softened butter or at room temperature, if your butter isn't cold when making shortbread, it's likely to turn out greasy or be difficult to roll out.

Get More Info ›
How do you keep shortbread from falling apart? ›

Start with a teaspoon of fat and mix your dough well. If the dough is still falling apart, you can keep adding more in small increments. And at the end of the day, you can always add a little bit of water as well if your shortbread still hasn't formed a cohesive dough.

Continue Reading ›

References

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