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Frosted Pecan Shortbread Bites

Frosted Pecan Shortbread Bites prepared dish

Buttery pecan shortbread is baked until golden, then finished with a smooth vanilla glaze and a sprinkle of toasted pecans. Cut into small squares, these tender bites are ideal for dessert trays, coffee breaks, or holiday gifting.

This recipe is american style, dessert, scaled for 8 servings, with 20 min prep and 24 min cook.

Prep: 20 min · Cook: 24 min · Total: 44 min · Serves: 8

Quick cooking notes

  • Core ingredients include fine salt, whole milk, unsalted butter, pecans.
  • Follow all 15 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.25 tsp fine salt
  • 2 tbsp whole milk
  • 0.5 cup unsalted butter (softened)
  • 1 cup pecans (chopped)
  • 0.5 cup light brown sugar (packed)
  • 0.75 cup powdered sugar (sifted)
  • 1 tbsp cornstarch
  • 2 tbsp granulated sugar
  • 1.25 cups all-purpose flour (spooned and leveled)
  • 1.5 tsp vanilla extract (divided)

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 10 minutes so the heat is fully stabilized.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on two sides, then lightly smooth the parchment into the corners so the shortbread releases cleanly after baking.
  3. Spread 1 cup chopped pecans in an even layer on a dry rimmed baking sheet and toast them in the 350°F (175°C) oven for 6-8 minutes, stirring once with a spatula, until they smell nutty and look slightly darker at the edges.
  4. Transfer the toasted pecans to a plate and let them cool for 5 minutes; reserve 2 tbsp of the pecans for topping and keep the remaining pecans for the dough.
  5. In a large mixing bowl, beat 0.5 cup softened unsalted butter, 0.5 cup packed light brown sugar, and 2 tbsp granulated sugar with an electric hand mixer on medium speed for 2-3 minutes, until the mixture is lighter in color and creamy.
  6. Add 1 tsp of the divided vanilla extract to the butter mixture and beat on low speed for 20-30 seconds, just until evenly incorporated.
  7. In a medium bowl, whisk together 1.25 cups spooned and leveled all-purpose flour, 1 tbsp cornstarch, and 0.25 tsp fine salt for 30 seconds to evenly distribute the dry ingredients.
  8. Add the flour mixture to the butter mixture and mix on low speed for 45-60 seconds, stopping when the dough looks crumbly but holds together when pressed between your fingers.
  9. Fold the larger portion of toasted pecans into the dough with a flexible spatula for about 30 seconds, then scatter the dough into the prepared 8-inch square pan.
  10. Press the dough firmly into an even layer with lightly floured fingertips or the flat bottom of a measuring cup, making sure the corners are filled and the surface is level.
  11. Bake the shortbread in the 350°F (175°C) oven for 18-22 minutes, until the top looks dry, the edges are light golden brown, and the center feels set when gently pressed.
  12. Set the pan on a wire rack and cool the shortbread in the pan for 20 minutes, then use the parchment overhang to lift it onto the rack and cool for another 10 minutes, until warm but no longer hot.
  13. In a small bowl, whisk 0.75 cup sifted powdered sugar, 2 tbsp whole milk, and the remaining 0.5 tsp vanilla extract for 45-60 seconds, until the frosting is smooth, glossy, and thick enough to slowly ribbon from the whisk.
  14. Spoon the frosting over the cooled shortbread and spread it with a small offset spatula into a thin, even layer, then immediately sprinkle the reserved 2 tbsp toasted pecans over the top so they adhere.
  15. Let the frosted shortbread stand at room temperature for 20-30 minutes, until the frosting is set to the touch, then cut it with a sharp knife into 24 bite-size squares and serve.

Nutrition (per serving)

  • Calories: 320
  • Protein: 3 g
  • Fat: 21 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Sugar: 20 g
  • Sodium: 81 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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