Brown Sugar Shortbread

Buttery Toffee Pecan Brown Sugar Shortbread is an absolute delight to make and enjoy. This rich, melt-in-your-mouth shortbread combines buttery brown sugar dough that naturally caramelizes as it bakes with bits of toffee that melt into the pecan-studded crumbs, creating a luscious praline flavor in every bite. It’s the kind of sweet treat you’d expect to find in a gourmet bakery, yet it’s incredibly easy to make at home using a simple fluted tart pan.

Easy Toffee Pecan Brown Sugar Shortbread Recipe

It’s no secret we love pecans in the South. But let’s be clear, it’s not a passing fancy; it’s a full-fledged love affair. Pecan trees are treasured here, especially in Georgia, the nation’s leading producer, as well as in Texas, New Mexico, and Arizona. You’ll also find them thriving in California, Florida, Alabama, Arkansas, Missouri, Hawaii, Tennessee, South Carolina, and even right here in my home state of North Carolina.

One thing’s for sure, we’ll take pecans any way we can get them. The real debate isn’t about how much we love them, but how to say their name. Is it “pee-kahn” or “puh-kahn”? And then there’s “pee-can,” which never fails to raise an eyebrow or spark a lively discussion about why that is—or isn’t—an acceptable pronunciation. It always makes me laugh out loud! As for me, I just love to eat them, and in this delightful shortbread, pecans are nothing short of divine.

Checkout this quick list of ingredients you’ll need to make Brown Sugar Shortbread: (Scroll down for full printable recipe card.)

• Flour – All purpose flour form the base of the shortbread dough.
• Sugar – Light brown sugar gives the shortbread its signature flavor.
• Nuts – Both chopped pecans and whole pecan halves for garnishing.
• Butter – Salted butter for a rich buttery taste. The salt in the butter balances the sweet.
• Toffee – English toffee bits (bits-o-brickle) amps up the buttery flavor.
• Flavoring – Vanilla extract balances the flavor.

How to Make the Best Toffee Pecan Brown Sugar Shortbread Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 325°F. Lightly spritz the bottom of a 9-inch tart pan with cooking spray. Set aside.
• Sift Dry Ingredients – Mix together the flour and brown sugar.
• Cut Butter into the Dry Ingredients – Using a pastry blender cut the cold butter into the flour until it resembles peas.
• Mix-ins – Stir in the chopped pecans, toffee bits and vanilla.
• Transfer to Pan – Press the dough firmly and evenly into the pan.
• Score the Dough – Using a sharp knife or pastry wheel score the top into 16 wedges. (This helps with pecan placement) Gently press one whole pecan onto the outer end of each wedge.
• Oven – Bake per the recipe until lightly golden brown.
• Cool – Remove from the oven and rest on a cooling rack. Allow to cool for 30 minutes.
• Serve – Carefully cut into wedges while still warm. Cool completely.

Kitchen Equipment to Make Brown Sugar Shortbread Cookies

• Large bowl and medium bowl.
• Measuring cups and spoons.
• Sharp knife and cutting board or a food processor to chop the nuts.
• 9-inch fluted tart pan with a removable bottom.
• Balloon whisk to sift the dry ingredients.
• Pastry blender to cut the butter into the dry ingredients.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Secret to Good Shortbread – The secret to this shortbread recipe is using good quality butter. The simplicity of the ingredients allows for special effort to use only the best and freshest available. 
• Nuts – You could us walnuts or almonds in place of pecans.
• Butter – You can use unsalted butter adding 1/4 teaspoon salt to the flour mixture.
• Sugar – Traditional shortbread uses white sugar. I especially love light brown sugar in this recipe, but you could use dark brown sugar for a stronger molasses flavor.
• Turbinado Sugar – You could sprinkle the top of the shortbread with turbinado sugar prior to baking fo a little sparkle.
• Why Score the Dough? I recommend scoring the dough prior to baking for perfect placement of the whole pecans. Please note that the lines will disappear while baking. You will want to again cut into wedges once baked and cooled.
• Pan – For this rich and buttery Toffee Pecan Brown Sugar Shortbread, I use a fluted tart pan with a removable bottom. It’s easier to remove from the pan for slicing and it results in pretty edge. You could make this in a square 9×9-inch pan or a 9-inch springform pan.
• When to Serve Brown Sugar Shortbread – Serve this homemade toffee pecan shortbread with a cup of iced coffee, cappuccino, or a warm mug of tea for a cozy indulgence. Package it and share with friends and family or add it to your edible Christmas gifts for the holidays.

Storage and Leftovers

• Leftovers – Store leftover Toffee Pecan Brown Sugar Shortbread in an airtight container at room temperature for up to 5 days.
• Freezer – Once the shortbread has completely cooled, wrap it in plastic wrap and heavy duty aluminum foil then freeze it for up to 2 months. Thaw in the refrigerator overnight and enjoy.

More Southern Cookies and Shortbread Recipes to Make

This buttery shortbread is a sweet treat that’s a personal favorite. I hope you and your family enjoy it, too. You may also like to try these cookies and shortbread recipes:

• Vanilla Shortbread Cookies are infused with fragrant vanilla.
• Browned Butter Pecan Sandies are a vintage cookie that pairs beautifully with a cup of hot tea.
• Powder sugar coated Snowball Cookies are a holiday favorite.
• Caramel Cashew Shortbread is buttery and sweet.
• Classic Butter Cookies melt in your mouth!
• Chocolate Dipped Pecan Lace Cookies never disappoint.
• Every bite of these Maple Cookies taste like fall.
• Strawberry Shortbread Bars from Cookies and Cups.

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Helpful Kitchen Items:

• 9-inch Tart Pan with Removable Bottom
• Pastry Blender
• Mixing Bowl Set
• Measuring Set

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5 from 1 vote

Toffee Pecan Brown Sugar Shortbread

Prep Time20 minutes mins

Cook Time30 minutes mins

Cooling time30 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American, Southern

Keyword: toffee-pecan-brown-sugar-shortbread

Servings: 16 servings

Calories: 174kcal

Author: Melissa Sperka

Ingredients

• 1 1/2 cup all purpose flour
• 1/2 cup light brown sugar
• 1/2 cup plus 2 Tbsp cold butter cubed
• 1/2 cup finely chopped pecans
• 16 whole pecans
• 1/4 cup bits-o-brickle English toffee bits
• 1 tsp pure vanilla extract

Instructions

• Preheat the oven to 325°F. Lightly spritz the bottom of a 9-inch tart pan with a removable bottom or regular metal pie pan with cooking spray. Set aside.
• In a medium-size mixing bowl mix together the flour and brown sugar.
• Using a pastry blender cut the cold butter into the flour until it resembles peas.
• To the bowl add the chopped pecans, toffee bits and vanilla mixing until evenly distributed. Press dough firmly and evenly into the pan. (The soft dough forms when pressed into the pan.)
• Using a sharp knife or pastry wheel score the top into 16 wedges. (This helps with pecan placement) Gently press one whole pecan onto the outer end of each wedge.
• Bake for 28-30 minutes until lightly golden.
• Remove from the oven and rest on a cooling rack. Allow to cool and set for 30 minutes.
• Remove the outer ring and use a long sharp knife to carefully cut into wedges while still warm then cool completely.
• Store in a container tightly sealed at room temperature.

Notes

• Secret to Good Shortbread – The secret to this shortbread recipe is using good quality butter. The simplicity of the ingredients allows for special effort to use only the best and freshest available. 
• Nuts – You could us walnuts or almonds in place of pecans.
• Butter – You can use unsalted butter adding 1/4 teaspoon salt to the flour mixture.
• Sugar – Traditional shortbread uses white sugar. I especially love light brown sugar in this recipe, but you could use dark brown sugar for a stronger molasses flavor.
• Turbinado Sugar – You could sprinkle the top of the shortbread with turbinado sugar prior to baking fo a little sparkle.
• Why Score the Dough? I recommend scoring the dough prior to baking for perfect placement of the whole pecans. Please note that the lines will disappear while baking. You will want to again cut into wedges once baked and cooled.
• Pan – For this rich and buttery Toffee Pecan Brown Sugar Shortbread, I use a fluted tart pan with a removable bottom. It’s easier to remove from the pan for slicing and it results in pretty edge. You could make this in a square 9×9-inch pan or a 9-inch springform pan.
• When to Serve Brown Sugar Shortbread – Serve this homemade toffee pecan shortbread with a cup of iced coffee, cappuccino, or a warm mug of tea for a cozy indulgence. Package it and share with friends and family or add it to your edible Christmas gifts for the holidays.

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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