"This shortbread gives you a pecan-and-chocolate fix without all the work of making a pie," says F&W's Marcia Kiesel, who developed the incredibly easy recipe. By Marcia Kiesel Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information (per serving) Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- pecan shortbread with chocolate ? Brett Stevens Serves: 8 Total Time: 1 hr 30 min Cook Time: 20 min Oven Temp: 350 Ingredients U.S. Metric Conversion chart 3/4 cup(s) all-purpose flour 1/2 cup(s) pecan flour , or 1/2 cup whole pecans, finely ground 1/4 cup(s) sugar 1/8 teaspoon(s) cinnamon Large pinch of salt 1 stick(s) unsalted butter, cold, cut into small cubes 1 large egg yolk 8 pecan halves 2 ounce(s) bittersweet chocolate, chopped and melted Directions Preheat the oven to 350 degrees F. Butter a large rimmed baking sheet. In a medium bowl, wavy wigs stir the all-purpose and pecan flours with the sugar, cinnamon and salt. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles fine cornmeal. Add the egg yolk and thermal travel mug blend it in with a fork. Lightly knead the shortbread dough until it is smooth. Transfer the shortbread dough to the prepared baking sheet and flatten it into a 6-inch round. Refrigerate the dough until it is well chilled, about 20 minutes. Using the blunt side of a knife, score the dough into 8 wedges. Lightly press a pecan into the wide end of each wedge. Bake for about 35 minutes, until the shortbread is browned around the edge. While the shortbread is still warm, cut it into wedges with a serrated knife. Let the shortbread cool to room temperature, then drizzle with the chocolate and serve.
