Almond or Pecan Shortbread

Dee Stillwell


This is a great easy shortbread cookie recipe. I make it with 1/2 fruictose and 1/2 Splenda for the diabetics in my family. I have not tried the new sweetners they are recomending now, ie: agave necture, truvia etc. If u try them, please let me know how it turns out.

pinch tips: Parchment Paper Vs Wax Paper




about 7-8 dozen cookies


15 Min


45 Min


2 c
butter, softened
1 c
granulated sugar ( or splenda)
2 tsp
vanilla extract
3 1/2 c
unbleached white flour
1/2 c
rice flour
1/2 tsp
1 1/2 c
almonds or pecans, finely chopped

Directions Step-By-Step

Preheat oven to 300 degrees. get out a jelly roll pan or I use a 12"x18" cookie sheet with 3/4" sides. Do not grease.
in mixer bowl. cream butter with the sugar and vanilla until fluffy. Sift together dry ingredients together. Slowly add to butter mixture.
Pat dough out into pan evenly. Prick with a fork all over. Bake for about 45 minutes until very lightly browned. Cool in pan for 5 minutes, then cut into bars 3/4"x 2" while still warm. Let cool completely. You can leave them plain or drizzle them with chocolate while still in the pan. Store in an airtight container.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy