I started making these Pecan Diamond Shortbread Cookies back in 1999. Man, that was a long time ago. I found the recipe in a Bon Appetit magazine Christmas edition that year. It was an incredible issue and I am still making 3 or 4 of those cookies each year.
These Pecan Diamond Shortbread Cookies are a great mix of pecan pie in a cookie/candy little bar. The crumbly shortbread crust is also a perfect accompaniment to the chewy pecan caramel topping. They will make a wonderful gift for co-workers or to bring to the neighborhood cookie exchange.
It takes a little time to make these Pecan Diamond Shortbread Cookies but the skill level is very easy.
Method: In a food processor mix together the dry ingredients for the crust. With the food processor running, add butter and pulse until dough is crumbly and comes together.
Press dough onto the prepared 13x9x2 baking dish. Bake for 25 minutes. When shortbread crust is lightly brown and set, start making the topping. In a heavy saucepan melt butter over medium-high heat. Stir in brown sugar and light corn syrup, bring to a boil. Boil for 1 minute, then add pecans and cream. Boil until mixture thickens slightly, about 3 minutes.
Stir in vanilla and pour hot mixture over the warm shortbread crust. Bake for 20 minutes. Cool completely before cutting into diamonds.
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- 2 cups all-purpose King Arthur flour
- 1/2 cup powdered sugar
- 1/3 cup cornstarch
- 1/2 tsp. salt
- 1 cup ( 2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups lite brown sugar, packed
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, 1/2 stick
- 4 cups coarsely chopped pecans
- 1/2 cup whipping cream
- 2 teaspoons vanilla extract
- Preheat oven to 350°F.
- Line a 13x9x2 baking dish with foil, leaving a 1-inch overhang on all sides.
- Grease foil with butter.
- Combine flour, powdered sugar, cornstarch and salt in food processor.
- While the processor is running, add butter and pulse process until mixture begins to clump together.
Press dough evenly onto bottom of the foil-lined baking dish.
- Bake crust until lightly golden brown and set, about 25 minutes.
Remove from oven and let stand while preparing the topping.
- Reduce oven temperature to 325°F.
In a heavy saucepan, melt butter over medium-high heat.
- Stir in brown sugar and light corn syrup and bring to a boil.
- Boil for 1 minute, then add pecans and cream.
- Boil for about 3 minutes until mixture thickens slightly.
- Stir in vanilla and pour hot mixture over the warm shortbread crust.
- Bake for 20 minutes.
Cool completely on a cooling rack.
- Lift foil out of the pan onto cutting board.
- Using a heavy sharp knife, cut Pecan Diamond Shortbread Cookies into 11/2x1 inch diamonds.
First published by Quinn Caudill for DadWhats4Dinner.com ©2015 modified ©2017
-To make cutting easier freeze for hour. -Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature. -Also freezes well. (Recipe modified from Epicurious.com Chewy Pecan Diamonds
Click here to pin for later:
More Holiday recipes for you to try:
Sweet Potato Muffins
Christmas M&M’s® Bundt Cake
Peppermint Ritz Kisses
Linda says
Another awesome dessert – pinned it! 🙂
Quinn Caudill says
Thanks Linda
indusinternationalkitchen says
Oh Wow! These look so amazing! Indeed delicious pecan pie bites!
Quinn Caudill says
They are fantastic. Problem is hard to stop eating them. Thanks for stopping by.
leighdstrl says
Yum! Pinned and can’t wait to try the recipe.
Quinn Caudill says
Thanks for stopping by and I hope you like them.
Rahul @ samosastreet says
Yum! These sounds and look wonderful! I
Quinn Caudill says
Thanks Rahul for stopping by. Yeah they are very good.
Kathryn says
These sound like the perfect little bite! Small, pecan goodness and buttery shortbread crust. Perfection! But I have to admit, in all honesty, I’m only so-so on pecan pie. I’m such a bad Southerner! It’s just too much for me. A huge piece of that crazy decadent pie – total overload. This, however, is PERFECTION! The perfect taste, totally manageable and totally addictive. I’m sure it’s a great gift, but I’m also pretty sure I’m not going to want to share!
Quinn Caudill says
HI Kathryn. Thanks for stopping by. Yes this has all the great flavor but without that gooey mess with a pecan pie. This is more like a pecan candy bar. Let me know if you make them and how they turn out. Have a great week. Quinn
Carlee says
These look absolutely delicious, Quinn! They would be a hit at our Christmas parties!
Winnie says
These shortbread cookies look incredible!!
The only “problem” is that it’s kind of hard to stop eating them once you start 🙂
Quinn Caudill says
Yes that is a problem. :))
dishofdailylife says
These look so good! I don’t think they’d last very long here!
Loretta says
Yum, what a nice twist to the traditional pecan pie. Love the diamond shapes.
Quinn Caudill says
Thanks Loretta.Actually I think they are much better than pecan pie. Happy FF!
carolinescookingblog says
These look so pretty and I love the sound of that pecan topping. Your star dish is lovely too. Thanks for sharing with Fiesta Friday.
Quinn Caudill says
Thanks Caroline. Yeah the diamond shape worked great in the star dish. Happy FF!
skd says
Spectacular!!!
Arl's World says
Yummy yummy shortbread. These look delish! 🙂
Sonja @ SustainMyCraftHabit says
These look delicious and your pics are amazing!
Quinn Caudill says
Hey Sonja sorry for the delay in my reply. Your comment went to spam. :((( Thanks for the kind words. The pics are getting better but I am still learning.
Jonquiljunction says
These sound amazing!
Well worth the work 🙂
Quinn Caudill says
Hey sorry for the delay in my reply. Your comment went to spam. :(( These are well worth the work. Thanks for stopping by.
lapetitepaniere says
These look absolutely wonderful, a great treat for the festive season. Thank you so much for sharing this with Fiesta Friday and Happy Holidays! 🙂
Quinn Caudill says
Thanks they are pretty good and great for the season. Happy FF!!
Karly says
These cookies look amazing! Thanks for linking up with What’s Cookin’ Wednesday!
Quinn Caudill says
Thanks Karly. They taste better than they look. Glad to share and thanks for hosting.
chefjulianna says
Oh, be still my beating heart! I can see why you make these year after year! Thanks so much for bringing them to Fiesta Friday this week! 😀
Julie is Hostess At Heart says
These cookies look so pretty and delicious Quinn! Time for Christmas baking here!
twochicksandamom/Donna says
I have holiday cookies that I make every year but am adding this recipe to the mix! We featured your cookies at Funtastic Friday this week, too.
http://twochicksandamom.blogspot.com/2016/12/funtastic-friday-103.html
Quinn Caudill says
I know thanks for the features. These bars are so good.