Chocolate Dipped Pecan Shortbread (Print-Friendly Version)
Celebrate the season with chocolate dipped pecan shortbread packed with buttery richness, pecans, and smooth chocolate. Perfect for holiday baking, festive gatherings, and Christmas cookies. Truly a keeper.
# Ingredients You’ll Need:
→ Shortbread Dough
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1/4 cup packed light brown sugar
04 -
1 teaspoon vanilla extract
05 -
2 1/4 cups all-purpose flour
06 -
1/2 teaspoon salt
07 -
1 cup chopped pecans
→ Chocolate Coating
08 -
12 ounces semi-sweet chocolate chips
09 -
1 tablespoon shortening
# How to Make It:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
03 -
Beat in vanilla extract until fully blended.
04 -
In a separate bowl, whisk together all-purpose flour and salt.
05 -
Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
06 -
Fold in the chopped pecans evenly throughout the dough.
07 -
Form the dough into 1-inch balls and arrange on ungreased baking sheets.
08 -
Gently flatten each ball with the bottom of a glass or with your fingers.
09 -
Bake for 12–15 minutes, or until the edges are lightly golden brown.
10 -
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
11 -
In a heatproof bowl set over simmering water or in the microwave, melt the chocolate chips with shortening, stirring until smooth.
12 -
Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet.
13 -
Let the chocolate coating set completely before serving. Chill cookies briefly in the refrigerator to expedite setting if desired.
# Extra Suggestions:
01 -
For enhanced flavor, toast pecans before chopping. Use premium quality chocolate for optimal taste. Store in an airtight container at room temperature.