Pecan Shortbread Diamonds Recipe

4.5 2 2
Pecan Shortbread Diamonds Recipe
Pecan Shortbread Diamonds Recipe photo by Taste of Home
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Pecan Shortbread Diamonds Recipe

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4.5 2 2
Publisher Photo
“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
MAKES:
60 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 2 ounces unsweetened chocolate, chopped
  • 4 large eggs
  • 1-1/2 cups packed brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups chopped pecans

Directions

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. Yield: 5 dozen.
Originally published as Pecan Shortbread Diamonds in Simple & Delicious November/December 2008, p35

Nutritional Facts

1 each: 111 calories, 7g fat (2g saturated fat), 20mg cholesterol, 63mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 2 ounces unsweetened chocolate, chopped
  • 4 large eggs
  • 1-1/2 cups packed brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups chopped pecans
  1. 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°.
  2. 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.
  3. 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. Yield: 5 dozen.
Originally published as Pecan Shortbread Diamonds in Simple & Delicious November/December 2008, p35

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EAllen User ID: 189206 180950
Reviewed Dec. 8, 2009

"They are super-easy to make. I'm always looking for new recipes for bars and squares to take for dinner get-togethers with friends. The first time I made this recipe, I recieved rave reviews. A friend whose wedding was imminent asked me to bake several pans to add to the sweets table. I am now 'required' to bring these to every dinner. I am allowed to bring other bars or squares as I wish, but I am not allowed to enter if I do not have these in my hands!"

MY REVIEW
carol61740 User ID: 3193917 164591
Reviewed Oct. 12, 2009

"Great for church fellowship. I am asked for this recipe everytime I bring them. My family loves these too."

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