Pecan Shortbread Hearts

Looking for a melt-in-your-mouth cookie that’s as beautiful as it is delicious? These Pecan Shortbread Hearts are the perfect blend of toasted nuts and rich chocolate.  Make them to go along with my Buttermilk Roasted Chicken or these cute heart-shaped ravioli for a perfect dinner for two. ❤️

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Frequently Asked Questions

Chocolate Dipped Pecan Shortbread Hearts - Aren't they cute?

These Pecan Shortbread Hearts were inspired by the original recipe for pecan shortbread cookies, which are always a big hit. I wanted to find out if the dough would hold up to rolling and shaping.  Dipping them in chocolate really finishes them off.  Whoever you make these for will really feel special.

By toasting the pecans first, you unlock a deep, earthy aroma that transforms a simple dough into something truly special.  The key to rolling them out is to make sure the dough is fully chilled.  Sometimes I make the dough the night before just to make sure.

Then, using powdered sugar to roll out the dough is another secret.  Because of the cornstarch in powdered sugar, it helps them not stick to the counter or rolling pin, and adds a slight crust to the cookies once they are baked.

I love making these because they aren’t just for Valentine’s Day. Whether you’re hosting a tea party, looking for a thoughtful gift, or just need a "treat yourself" moment on a Tuesday, these cookies hit the mark. 

Why You’ll Love These Pecan Shortbread Hearts

• Irresistible Texture: The combination of butter and powdered sugar for rolling makes for a delicate, tender crumb.

• Make-Ahead Magic: These Pecan Shortbread Hearts are your best friend because the dough or the baked cookies freeze beautifully.

• Customizable: They are a blank canvas for your favorite dipping additions.

  
  

Ingredient Spotlights

• Toasted Pecans: Don't skip the sauté pan! Toasting the pecans until fragrant is the secret to that intense nutty flavor.  I’ve tried them without toasting the pecans, and the nutty flavor doesn’t really come out as much.

  
  

• Almond & Vanilla Extracts: Using both creates a complex, "professional" flavor profile that keeps people guessing what the secret ingredient is.

  
  

• Semi-Sweet Chocolate: It provides a rich, dark contrast to the buttery shortbread. Plus it is super simple to make.

  
  

Variations

If you want to switch things up, try these fun additions:

• The Crunch Factor: After dipping in chocolate, dip the chocolate part in extra chopped pecans, coconut, or toffee bits.

• Fruity Twist: Add some finely chopped dried cranberries to the dough.  That pop of sharp sweetness, along with the nuts and chocolate, makes these perfect for the holidays.

• Holiday Flare: Use white chocolate and crushed peppermint for a festive look.

What You Need for This Recipe

Tools

• Small sauté pan (for toasting nuts)

• Mixing bowl and hand mixer (or stand mixer)

• Plastic wrap

• Rolling pin

• Heart-shaped cookie cutter

• Baking tray and parchment paper

• Cooling rack

• Double boiler (for melting chocolate)

  
  

Ingredients

• Butter (room temperature)

• Sugar

• Vanilla Extract & Almond Extract

• Flour

• Finely chopped Pecans

• Salt

• Powdered sugar (for rolling)

• Semi-sweet Chocolate Chips

Here's the Recipe for These Pecan Shortbread Hearts

Frequently Asked Questions (FAQs)

How should I store my Pecan Shortbread Heart cookies?

You can keep these in an airtight container on the counter for up to a week. If you want them to stay fresh longer, they can be refrigerated for up to 2 weeks.

Can I freeze Pecan Shortbread Hearts?

Yes! These cookies freeze exceptionally well for up to 6 months. You can also freeze the cut-out, unbaked dough and pop them in the oven whenever you want a fresh, hot treat.

What temperature should I bake my Pecan Shortbread Hearts at?

Preheat your oven to 350°F. Bake for about 12 minutes—just until those edges start to turn a beautiful golden brown.

Can I substitute the pecans in the Pecan Shortbread Hearts?

You can, but these are the nuts I recommend - finely chopped hazelnuts, macadamia nuts, or pistachios.  I find walnuts too oily and the flavor is intense.  If you use almonds, add a bit more almond extract because the almond flavor gets lost once they baked. For all nuts, make sure to toast them first to get the best flavor!

I’d love to see how your hearts turn out! Did you dip them in nuts or coconut? Let me know in the comments below!

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As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion and experience with a mission to help others find joy and confidence in the kitchen. Whether she is developing savory weeknight meals or indulgent baked treats, every recipe is meticulously crafted and kitchen-tested to ensure reliable, delicious results for her readers. Jen is dedicated to sharing these proven techniques and practical tips so that every home cook can achieve professional-quality results in both cooking and baking.