Isn’t it great to use fruit in baking? whether you use the entire fruit or just the rind and juice, like in this recipe for Lemon Pecan Shortbread it just tastes so delicious.
I simply love shortbread, an absolutely delicious rich and buttery cookie which originated in beautiful Scotland.
I usually double this recipe, as it is impossible to make just one batch… they are so quickly snatched off the baking sheet as it removed from the oven….so if you have a family like mine, then I strongly suggest that you double this recipe.
Pecans are used in this recipe but it is not really necessary. I just added it to this recipe because I had a bit leftover from the Carrot cake, These have also been baked without the pecans and they tasted just great, so remember pecans are optional.
Shortbread is a simple bake, and I love the fact that you can add different flavours to it to change the taste, but keep the amazing texture. There are a few easy guidelines which are good to follow to always ensure baked perfection.
Tips for the perfect shortbread
- It is best to chill the dough in the fridge before baking. In this recipe, the dough is rolled into a 30cm long log shape and then wrapped in cling film. It is then sliced into 1 cm thick biscuits and then baked.
- Never overhandle the dough, work as lightly as possible and just bring the ingredients together in a bowl until combined, don’t knead the dough. Overhandling causes the baked shortbread to have a tough like texture.
- Ensure that the butter or margarine is at room temperature before creaming with the sugar. Do not use melted butter or margarine.
- The shortbread should still be pale but baked when removed from the oven. It is a bit soft when taken out of the oven but crisps up while cooling.
- Never roll out shortbread dough with a rolling pin, this causes a very tough and chewy texture….you want a crisp shortbread, not a chewy one.
See how easy it is? So with these tips in mind let’s get down to the best part, baking the fabulous Lemon Pecan shortbread.
Enjoy ♥
Lemon Pecan Shortbread
Ingredients
- ⅔ cup / 150g butter or margarine
- 6 Tablespoons / 85g castor sugar or white granulated sugar
- 3 tsp finely grated lemon rind
- 1 teaspoon / 5mlfreshly squeezed lemon juice
- 2 Tablespoons finely chopped pecans optional
- 1½ cups /200g cake or all purpose flour
Instructions
- Cream the butter and castor sugar together in a bowl.
- Stir in the lemon rind.
- Add the flour and salt and mix until the dough comes together, scraping down the sides of the bowl as necessary. Continue to mix until you have a smooth dough.
- Roll the dough into a log approximately 12 inches (30cm) long. Wrap in plastic wrap and chill in the fridge for 20 minutes.
- Preheat your oven to 340°F / 170ºC and line a baking tray with baking paper.
- Cut the log into 1cm slices and arrange on the prepared baking tray. Bake the biscuits for 20 minutes or until golden.
- Transfer the cookies to a cooling rack to cool.
- Dust with powdered / icing sugar just before serving. (optional)
Notes
Nutrition
I absolutely adore shortbread! It never ceases to amaze me how such a simple cookie can taste so amazing! I love that you added lemon and pecans–lemon is SOOOO delicious :). Have a great week, Ashika!
Thank you Kelsie…these are seriously one of my favourite cookies
Have a great week as well 🙂
They sound super rich! I love lemon desserts! So bright
Thanks Patrick…lemon deserts are really refreshing….love them too!
Yum! They look so irresistibly good!
Thanks Pamela…seriously these are really good 🙂
I am a shortbread fiend!! Adding lemon just means I would eat way too many of these. Delicious!!
I know what you mean….these are really addictive, but hey who can pass up a buttery lemony shortbread 🙂
Shortbread is my favourite cookies. These look terrific with the combo of lemon and pecan!
Thank you Angie…I really love the tang of lemon in these cookies
Shortbread cookies are on the top of my list and I always make them during the holidays. Love how they kinda melt in your mouth. I’m a big fan of lemon in desserts too so I love how you paired the lemon with shortbread! I’d could definitely eat a big stack of these beauties 🙂
Thanks Dawn…these are really scrumptious 🙂
Girl you knocked it out of the park with this one!! My mouth is watering! I love shortbread, and with the addition of lemon and pecans?!! Shortbread cookie perfection!! XOXO 🙂 Pinned!
Haha..Thanks Kelly…This was really one amazing cookie that did not even get a chance to cool before it was grabbed off the baking sheet. It is delicious…I am really glad that you like it 🙂
Ah, now Shortbread is a recipe close to my Scottish heart Ashika!
And the addition of lemon and pecan is such a great idea. Can’t wait to try these out. 🙂
Have a great weekend.
From Neil (Scotland 😉 )
Thanks Neil… from Scotland :)I love your country for this wonderful recipe and for its amazing landscape.
I am so glad that you like the recipe, lemon and pecan are a really wonderful addition.
Have a great week 🙂
I love shortbreads! They are so buttery and gooey! Just so yummy 🙂 Adding the lemon zest is such a great idea! Perfect for the summer 🙂
Thanks Deepika, the zest really adds great flavour 🙂
Wow! My mouth is watering. Lemon Pecan Shortbread looks amazing. I can just imagine it melting away with each flavorful bite. Delicious! Take care.
Thank you Stacey, it is definitely one of those melty delicious biscuits.
Have a wonderful week 🙂
shortbread are the best!! and it sounds so good with toasty pecans (: i bet a few of these would be so nice with tea in the afternoon!
Thanks Heather, Oh these are perfect with tea any time of the day for me 🙂
I’m a H-U-G-E fan of shortbread cookies,but never attempted to make fruity kind. I absolutely love these cookies- lemon and pecan combination sounds divine and the cookies couldn’t look any more perfect!!! WINNER !!
Oh you would absolutely love these Maria, I know how you love baking and cooking with fruit as well from your beautiful recipes, I read on your blog.
Have a great week 🙂
This soundss so divine!!!! Love it!!!