Greek Pecan Shortbread Cookies

This recipe goes way back to a much-loved pecan biscuit that has been in our family for years. We own a pecan farm in South Africa called Karoo Pecans, and I love creating new recipes using our own pecan nuts whenever I can.

By crushing the pecans, the natural oils are released and worked straight into the biscuit dough, adding both richness and flavour. Did you know that pecan nuts consist of around 73–75% oil? That’s why pecan butter works beautifully in baking and can easily be used as an alternative to peanut butter in biscuits.

Greek shortbread is best known as kourabiedes, a traditional, buttery biscuit that’s especially popular during Christmas and festive celebrations in Greece.

Each family traditionally would use their own selection of nuts, some almonds and some walnuts. Ours is for sure Pecans! Their dusted with icing sugar but not overly sweet. Definitely my favourite type of cookie.

Preparation time: 20 minutes

Baking time: 15 minutes

Servings: 25

Ingredients:

125ml (100g) Sugar

245 ml (225g) Soft unsalted butter

30 ml Warm water

5 ml Vanilla essence

1 Egg yolk

80g Pecan nuts (whole /pieces)

800ml (450g) Cake flour

5ml Baking powder

Peanut butter for filling (optional)

Icing sugar to cover/dust biscuits

Method:

1. Line a baking tray with wax paper and preheat the oven to 180°C.

2. In a mixing bowl, combine the butter and sugar. Using an electric mixer, beat until light, pale, and fluffy.

3. Add the water, vanilla, and egg yolk. Mix well until fully incorporated.

4. Grind the pecan nuts to a fine, coarse powder using a mortar and pestle or a blender.

5. Add the ground pecans to the butter and sugar mixture and mix gently.

6. Sift the flour and baking powder together, then add to the mixture.

7. Combine the dough by hand. Pinch off small portions of dough, flatten each one, and if needed, place one teaspoon of peanut butter in the centre. Fold the dough over to seal or complete this step without.

8. Arrange the biscuits on the lined tray and bake for 15 minutes. Remove from the oven and transfer to a cooling rack.

9. Once completely cooled, dust generously with icing sugar.