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Pecan Shortbread Diamonds

Total Time

Prep: 40 min. Bake: 20 min. + cooling


5 dozen

“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


  • 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 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 15x10x1-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.

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