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Stack of pecan shortbread cookies with more in background
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5 from 60 votes

Pecan Shortbread Bars Recipe

Easy Pecan Shortbread Cookie Bars are made with toasted pecans - they're soft and rich and the PERFECT shortbread cookie recipe!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 176kcal
Author: Dorothy Kern
Cost: $8


  • 1 ½ cups (245g) chopped pecans
  • 1 cup (227g) unsalted butter, softened
  • cup (134g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon (8 g) cornstarch
  • 2 cups (248g) all-purpose flour


  • Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray with nonstick cooking spray.
  • Place pecans in a small frying pan and heat over medium low heat, stirring often, until toasted, about 3-5 minutes. Don’t walk away or they’ll burn – as soon as you smell them they’re done. Remove from pan to a plate to cool completely.
  • Cream butter and sugar in a large bowl with an electric mixer. Mix in vanilla, salt, then cornstarch. Slowly mix in flour until combined, then stir in toasted pecans.
  • Press dough into a thin layer in prepared pan. Bake for 25-30 minutes for soft-baked or up to 35 minutes for crunchy.
  • Cool completely before slicing into bars. Store in an airtight container for up to 4 days or freeze for up to 3 months.



Use any kind of nut you like in these bars!


Serving: 1serving | Calories: 176kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg