Pecan and Chocolate Shortbreads
Pecan and Chocolate Shortbreads
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Pecan and Chocolate Shortbreads

20 MIN
20 MIN
30 MIN
35 cookies



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
  2. In a food processor, finely grind the pecans with the flour, sugar and cornstarch. Add the butter, oil and rum and pulse a few seconds at a time until the dough begins to form.
  3. Remove the dough from the processor. Shape into a disc with your hands and cover in plastic wrap. Refrigerate for 30 minutes.
  4. On a floured work surface, roll out the dough into a 1-cm (1/2-inch) thick sheet. Cut cookies with a 2.5 X 3.5-cm (1 x 1 ½-inch) rectangular cookie cutter. Place a pecan half in the centre of each cookie. Place on the baking sheet and bake for about 20 minutes. Cool completely.
  5. With a fork, drizzle the melted chocolate over cookies. Cool until the chocolate has hardened.


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