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Stack of pecan shortbread cookies with more in background

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!
Course Dessert
Cuisine American
Keyword pecan, pecans, shortbread
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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