“What a wonderful, melt-in-your-mouth treat. I just printed it three days ago, and I have already used it TWICE!”

These Butter Pecan Shortbread Cookies are a delightful twist on classic shortbread, featuring the warm flavors of brown sugar, molasses, and almond extract, along with the crunch of toasted pecans. They are buttery, slightly sweet, and perfect for any occasion.

Ingredients:

Instructions:

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch square baking pan or line it with parchment paper for easy removal.
2. Combine wet ingredients: In a large mixing bowl, stir together the melted butter, packed brown sugar, and molasses until the mixture is smooth and well combined.
3. Add almond extract: Stir in the almond extract.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
5. Combine wet and dry: Gradually add the dry flour mixture to the wet butter mixture, stirring just until a dough begins to form. Do not overmix the dough.
6. Fold in pecans: Gently fold the chopped toasted pecans into the dough until they are evenly distributed.
7. Press into pan: Scoop the dough into the prepared baking pan and press it evenly into a flat layer, ensuring it reaches all the edges of the pan.
8. Bake: Bake in the preheated oven for 22-25 minutes, or until the top of the shortbread is just beginning to turn golden brown around the edges.
9. Cool: Remove the baking pan from the oven and let the shortbread cool in the pan for 15-20 minutes before slicing. This cooling time is crucial to prevent the shortbread from crumbling when you cut it.
10. Slice and serve: Once cooled, slice the Butter Pecan Shortbread Cookies into squares or rectangles and serve. Enjoy these rich and nutty treats!