Pecan Shortbread with Citrus Cream Cheese Frosting

No tea-time is complete without a decadent treat. This new take on a classic shortbread gets a tangy bite from a citrus cream cheese frosting and added texture from buttery Southern U.S. pecans.


1 cup unsalted butter, softened 250 mL
1/2 cup packed brown sugar 125 mL
1 tsp vanilla 5 mL
2 cups all purpose flour 500 mL
1/4 tsp salt 1 mL
1 cup finely chopped toasted Southern U.S. pecans 250 mL
1 tsp orange zest 5 mL


4 oz cream cheese, softened (1/2 pkg) 113 mL
2 tbsp butter 30 mL
1 tsp orange zest 5 mL
1/2 tsp vanilla 2 mL
1/2 cup confectioners sugar 125 mL


Pre-heat oven to 300 F (150 C).

In bowl, beat butter with brown sugar until light and fluffy. Stir in vanilla. Add flour, salt, pecans and orange zest; stir until well blended. Divide dough into 4 logs about 1 1/2-inches (4 cm) in diameter. Wrap in plastic wrap and refrigerate until firm for at least 2 hours and up to 2 days. Cut into 1/4-inch (5 mm) rounds. Place on parchment-lined baking sheet, pricking the centre of each with a fork.

Bake in oven until slightly golden and firm to the touch, about 30 minutes. Transfer to baking rack to cool completely.

Frosting: In bowl, beat cream cheese with butter until smooth. Add in orange zest and vanilla. Beat in confectioners sugar until smooth. Spread over cookies.

Makes about 48 cookies.

Tip: For something different, spread frosting over half of the cookies and top with remaining cookies to make sandwiches. Dust with confectioner’s sugar if desired.

Nutritional Analysis

Per serving: 100 cal, 1 g pro, 7 g fat (3 g sat. fat), 8 g carb, 0 g fibre, 15 mg chol, 25 mg sodium. %RDI: 2% iron, 4% vit A.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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