Rating: 4.71 stars
51 Ratings
  • 5 star values: 38
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch.

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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.

  • Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

Nutrition Facts

80 calories; protein 0.8g; carbohydrates 8g; fat 5.2g; cholesterol 10.2mg; sodium 39.7mg. Full Nutrition
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Reviews (45)

Most helpful positive review

Rating: 5 stars
09/21/2009
OMG! These cookies are incredible! I made these for my husband for our 1st wedding anniversary and put them tucked inside a cookie box with tissue paper and a note since for the first anniversary the theme is paper. I hope he enjoys these. I snuck a couple and they taste like something out of a bakery! I cut the recipe in half and used almond extract instead of coconut. I also used walnuts instead of pecans. For the chips I used dark chocolate then melted the rest to do various decorations that you'll see in my picture. Fabulous recipe that I'll definitely do again at Christmas to give to neighbors and relatives. Read More
(32)

Most helpful critical review

Rating: 3 stars
12/05/2008
These did not turn out at all. Too much flour as it wouldn't bind together well. First batch burned so I lowered to 325 and rest were okay but nothing special like others wrote. Read More
(3)
51 Ratings
  • 5 star values: 38
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/21/2009
OMG! These cookies are incredible! I made these for my husband for our 1st wedding anniversary and put them tucked inside a cookie box with tissue paper and a note since for the first anniversary the theme is paper. I hope he enjoys these. I snuck a couple and they taste like something out of a bakery! I cut the recipe in half and used almond extract instead of coconut. I also used walnuts instead of pecans. For the chips I used dark chocolate then melted the rest to do various decorations that you'll see in my picture. Fabulous recipe that I'll definitely do again at Christmas to give to neighbors and relatives. Read More
(32)
Rating: 4 stars
07/10/2006
I hate to rate a recipe when I have to make alterations to it, but I didn't have nuts so I used extra choc chips and almond extract instead of coconut - turned out awesome. I did burn my first try, but that could be my tempermental oven, I used parchment paper for the rest of them. This is a very versital easy recipe - you could change the mix-ins and extracts. It's a keeper! Read More
(22)
Rating: 5 stars
09/07/2003
Ohhhhhhh YUM! The cookies are soooo good! My hubby & 3 boys loved them, and I'm having a very hard time restraining myself from eating all of them! I did however, substitute almond extract for the coconut, and the almond subtley comes through. Will have them baking in my house during the holidays!!! Read More
(14)
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Rating: 5 stars
01/01/2007
OUTSTANDING!! This is the third Christmas in a row that I have made these; they are wonderful. I can't make them any other time of the year because I can't stop eating them! Thank you so much for sharing this recipe it is one of my favorites from the allrecipe site. Read More
(7)
Rating: 5 stars
02/13/2003
I used the pecans in these cookies and my family loved them. We have always been big fans of shortbread cookies and these had the extra flavour of the pecans. If you keep them in a tin they will last a long time. Read More
(7)
Rating: 5 stars
11/17/2010
Deeeelicious! I have to admit I adjusted the recipe quite a bit but they turned out so perfect I'll definitely try the recipe again. I didn't have vanilla or coconut extracts so I used a carob and orange liqueur I had bought while on holiday (3 tsps) cinnamon (1 tsp) and cocoa (1 tbsp). The toasted pecans were so tasty I added a few extra and I didn't have chocolate chips so I broke up a slab of lindt dark chocolate that had nuts and maybe bits of peel (?) in it as well. I also used brown sugar as I didn't have confectioners sugar. The result was fantastic. Really really tasty. My only regret is that I had scaled down the recipe so much as they didn't last long! I think I will make a Christmas version later on with orange essence and spices. Read More
(6)
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Rating: 5 stars
12/18/2008
This is one of my very favorite cookie recipes. I always leave out the nuts though - just because I don't care for nuts and my family doesn't either. This is so easy to put together and has wonderful flavor and texture. I was not so sure about the coconut extract I thought that sounded a bit odd but it's subtle and it's wonderful. Even my husband who does not care for coconut eats these cookies. I definitely recommend this recipe. I might even use the base of this recipe next time and use different flavorings - almond lemon? Read More
(6)
Rating: 5 stars
12/30/2011
I have been using this recipe for years (with the exception of the coconut extract and nuts). We all love this cookie. (4 stars as written 5 stars my version) My recipe does call for 2 cups of chocolate chips. I like the additional amount of chocolate. Mini chips regular size semi-sweet or dark chocolate chips all work well. These cookies also good to freeze. Read More
(5)
Rating: 4 stars
02/02/2010
Wonderful recipe! I love the simple flavor of these cookies. I only had salted butter so I cut out the additional salt. I baked mine for 12 minutes and they got a bit too brown. Also be sure to only let them sit a minute on the sheet before removing. I left mine on too long and they were stuck to the cookie sheet. Thanks for the great recipe! I wish I could give them 4-1/2 stars really because the flavor is awesome but the cooking time didn't work out for me. Read More
(5)
Rating: 3 stars
12/05/2008
These did not turn out at all. Too much flour as it wouldn't bind together well. First batch burned so I lowered to 325 and rest were okay but nothing special like others wrote. Read More
(3)