Know what’s on your plate
Pecan shortbread cookies
Calories & nutrition facts
commercially prepared
Nutrition facts
Per 100 g% DV- Calories 542 kcal —
- Protein 4.9 g 10%
- Carbohydrate 57 g 21%
- Fat 33 g 42%
- Saturated fat 8.2 g 41%
- Fibre 1.8 g 6%
- Sodium 281 mg 12%
- Cholesterol 33 mg 11%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.29 mg 24%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 2.5 mg 16%
- Pantothenic acid (B5) 0.38 mg 8%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 63 µg 16%
- Vitamin B12 0.01 µg 0%
Minerals
- Calcium 30 mg 2%
- Iron 2.4 mg 14%
- Magnesium 18 mg 4%
- Phosphorus 85 mg 7%
- Potassium 73 mg 2%
- Zinc 0.58 mg 5%
- Copper 0.15 mg 17%
- Manganese 0.62 mg 27%
- Selenium 3.2 µg 6%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 542 | 4.9 g | 57 g | 33 g |
| 1 × oz | 28.4 g | 154 | 1.4 g | 16 g | 9.2 g |
| 1 × cookie (2" dia) | 14 g | 76 | 0.7 g | 7.9 g | 4.6 g |
| 2 × oz | 56.7 g | 307 | 2.8 g | 32 g | 18 g |
| ½ × oz | 14.2 g | 77 | 0.7 g | 8 g | 4.6 g |
| 3 × oz | 85.1 g | 461 | 4.2 g | 48 g | 28 g |
| 4 × oz | 113.4 g | 615 | 5.6 g | 64 g | 37 g |
Similar foods
- Shortbread cookiescommercially prepared, plain514 kcal / 100 g
- Pecan piecommercially prepared407 kcal / 100 g
- Plain butter shortbread cookiecommercial506 kcal / 100 g
- Shortcake cookiecommercial480 kcal / 100 g
- Butter cookiescommercially prepared, enriched467 kcal / 100 g
- Shortbread pastry biscuitfrom bakery484 kcal / 100 g
- Peanut butter cookiescommercially prepared, regular473 kcal / 100 g
Questions about Pecan shortbread cookies
How do you bake pecan shortbread cookies without overbrowning them?
Bake small cookies at 160°C for about 15–20 minutes, until the edges are just beginning to colour; the centres may still look pale. Leave them on the baking tray for 5 minutes to firm up before moving them to a rack.
Should you toast the pecans before adding them to shortbread dough?
Toasting brings out their flavour: spread the pecans on a tray and bake at 160°C for 6–8 minutes, then cool completely before chopping and mixing into the dough. Chop them fairly finely so the cookies hold together when sliced.
How do you stop pecan shortbread cookies spreading in the oven?
Chill the shaped dough for at least 30 minutes before baking, especially if your kitchen is warm. If making slice-and-bake cookies, chill the dough into a firm log and cut it with a sharp knife.
How should you store pecan shortbread cookies?
Once completely cool, keep them in an airtight tin at room temperature; they generally stay crisp for about a week. Store them separately from soft or sticky biscuits, which can make the shortbread lose its crunch.
Can you freeze pecan shortbread cookies?
Yes. Freeze baked cookies in an airtight container with baking paper between the layers, or freeze the shaped dough; thaw the dough in the fridge before slicing and baking. Let baked cookies thaw at room temperature while still wrapped to help keep them crisp.
What goes well with pecan shortbread cookies?
Their buttery, nutty flavour pairs well with coffee or black tea, and they make a crisp contrast alongside fruit such as pears or berries. Crumble them over ice cream or serve them with a simple dessert like baked fruit.
Are pecan shortbread cookies safe for someone with a pecan allergy?
No: pecans are tree nuts, and the cookies may also have been exposed to other nuts during preparation. If you are baking for someone with a nut allergy, use a recipe without pecans and prevent cross-contact with utensils, trays and work surfaces.
Source: USDA FoodData Central 174968 · per 100 g · carbohydrate per EU label, fibre excluded
