Pecan-Chocolate Chip Shortbread with Bourbon Glaze

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Aug 25, 2015


Pecan-Chocolate Chip Shortbread with Bourbon Glaze

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Pecan-Chocolate Chip Shortbread with Bourbon Glaze
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Yield Servings
Author Culinary Concoctions
Prep time
Cooking time 25 minutes
Total time 25 minutes


A delicious dessert for any occasion.


  • 1 cup powdered sugar
  • 2 cups unsalted butter at room temperature
  • 1 teaspoon vanilla bean paste or extract
  • 3 1/2 cups all purpose flour
  • 1 cup potato starch flour
  • 1 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup pecans, chopped
  • 2 cups powdered sugar
  • 1/3 cup bourbon


  1. Preheat oven to 350°F.
  2. Using a stand mixer with a paddle attachment cream together sugar, butter and vanilla bean paste until light and fluffy.
  3. Add flours and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed.)
  4. Add in the chocolate chips and pecans. Mix until evenly distributed.
  5. Line a 9-x-13-inch pan with foil or parchment paper. Spray with baking spray. Place dough into the pan and break up any large clumps.
  6. Press dough down gently, then with a rolling pin or drinking glass, roll out the dough evenly.
  7. Using a fork press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.)
  8. Bake for 20-25 minutes or until shortbread is golden brown.
  9. While shortbread is cooling, mix together the powdered sugar and bourbon. Drizzle over the shortbread.
  10. Cut into 2-inch squares while still warm and remove cookies from pan to cool.