Pecan or Walnut Shortbread

Plain, Pecan or Walnut Shortbread

Makes: 1/2 sheet tray

Plain Shortbread Base:
Makes 70 squares. Cut them 7 X 10

6 cups all-purpose flour
1-1/2 cups granulated sugar
1-1/2 lb cold butter chopped in small cubes

Walnut or Pecan Base
4 cups all-purpose flour
1 cup granulated sugar
1 lb cold butter chopped in small cubes

Topping for walnut or pecan shortbread:
4 oz unsalted butter
4 oz unsalted margarine
3/4 cup dark corn syrup
1/2 cup dark brown sugar
1/4 cup heavy cream
4-1/2 cup walnut or pecans pieces

For both bases: Mix everything together in a bowl. Crumble lightly through your fingers so the butter incorporating in the flour, not pushing too hard and making chunks.

Pour the bowl of filling onto a flat lightly spread half sheet pan. Spread evenly the crumble and lightly cover with plastic and push evenly on the shortbread all over with a metal spatula.

For plain shortbread:
Bake the base in a convection oven at 325ºF for plain about 15-17 minutes so it has a slight brown color and base spring back when touch in the middle.  When taking out of the oven, immediately sprinkle lightly with of white sugar while it is still hot, then cover completely.

For the pecan or walnut topping:
In a pot, melt everything together except the nuts.  When it comes to a boil. Take off the heat and fold in the nuts.

For the walnut or pecan shortbread:
Bake in convection at 325ºF for about 10 to 12 minutes so it has a nice golden color and base spring back when you touch it. When taking out of the oven, immediately put the topping over it.  

Pour and spread evenly over the entire base with the nut filling.

Place in the oven at 350ºF for 15 minutes, so you get a rapid boil of sugar in the middle of the nuts.

Place on the rack to cool.

Recipe courtesy of
Joanne Purnell
Chef de Cuisine
Good Gracious! Events,
Los Angeles, CA