Makes 20 Shorties

2/3 cup pecan halves

250 g plain flour (approximately 1 cup)

1 ½ sticks unsalted butter – room temperature

½ cup icing sugar

½ teaspoon vanilla extract

100 dark chocolate – chopped

2 baking sheets lined with paper


Prep time: 20 minutes  |  Cook time: 15 minutes

    1. Preheat oven to 350*F and in a small tin or on a baking sheet toasted in the oven for 5-7 minutes until lightly colored. Leave to cool, then chop or break up and mix with flour.
    2. In an electric mixer with the whisk attachment beat the butter until smooth.
    3. Beat in the sugar one tablespoon at a time. Once fully incorporated, beat in the vanilla extract and beat until fluffy and almost white.
    4. Add the flour and nut mixture and mix until you have a firm dough.
    5. Divide the dough into 20 pieces, make little rounds with your hands and place on baking sheets. As you do so, push the little rounds down a bit to make them into a cookie shape.
    6. Bake for 14-16 minutes. They will remain pale in color and will have a bit of color around the sides.
    7. Let them stand and cool for about 10-15 minutes
    8. In the meantime, melt the chocolate in a heat proof bowl set over simmering water. Remove from heat and stir until well incorporated.
    9. Dip the bottoms of the shorties into the hot chocolate or you can dip them halfway and place back on baking sheet to cool off.
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