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Pecan Shortbread Diamonds

 Pecan Shortbread Diamonds
“My mother and I used to make these rich, buttery shortbread cookies every year for the holidays and gift-giving. With a hint of chocolate and a chewy pecan filling, they really are exceptionally good.” The diamond shape adds a special touch! Jane Ellen Benroth - Bluffton, Ohio
60 ServingsPrep: 40 min. Bake: 20 min. + cooling


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 ounces unsweetened chocolate, chopped
  • 4 eggs
  • 1-1/2 cups packed brown sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon salt
  • 3 cups chopped pecans


  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy. Combine flour and salt; gradually add to creamed mixture
  • and mix well. Press into an ungreased 15-in. x 10-in. x 1-in. baking
  • pan. Bake at 375° for 12-15 minutes or until lightly browned.
  • Cool for 5 minutes on a wire rack. Reduce temperature to 350°.
  • To make filling, in a microwave-safe bowl, melt chocolate; stir until
  • smooth. Cool. In a large bowl, combine the eggs, brown sugar,
  • vanilla, salt and melted chocolate; fold in pecans.
  • Pour filling over crust. Bake for 18-20 minutes or until filling is
  • set. Cool completely on a wire rack. Cut into diamond-shaped bars.

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Pecan Shortbread Diamonds (continued)

Directions (continued)

  • Yield: 5 dozen.
Nutritional Facts: 1 piece equals 111 calories, 7 g fat (2 g saturated fat), 20 mg cholesterol, 63 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.