Home · Recipes · Cookies · Cookies · Surprise Pecan Shortbread Surprise Pecan Shortbread Author: Maryanne CabreraPublished: Jan 25, 2013Updated: Nov 13, 2023 View Recipe2 ReviewsThis post may contain affiliate links. Read our disclosure policy. These pecan shortbread cookies have a surprise ingredient! The addition of canned white beans boosts nutrients and protein to this sweet treat. Last year, I was addicted to Intelligentsia Coffee. I can’t tell you how many times I would stop by to get an Angelino. Thanks to my new Nespresso machine (that I gave myself for Christmas), I can make my own lattes, cappuccinos, and espresso shots anytime I want. Naturally, coffee drinks need a pastry or baked good of some sort. With all this caffeine in my system, I definitely need something of substance to keep me from bouncing off the walls. I’m not a big fan of biscotti. Its too hard, dense, and tough for me. Sometimes, I like scones. But they have to be maple iced scones, otherwise count me out. I’m more keen to the fragile, more dainty, and sweeter coffee treats. Shortbread. Shortbread is the perfect mid-morning cappuccino accompaniment. And this shortbread is special. This shortbread has a big surprise. This shortbread is made with beans. Yes, BEANS! Why This Recipe Works I stumbled upon this amazing cookbook, Spilling the Beans. Its fascinating and intriguing cookbook. Beans of all sorts are incorporated into favorite dishes. I’ve bookmarked a bunch of recipes I can’t wait to try. This pecan shortbread is amazing. It’s so addicting and super tasty. The original recipe called for melted butter but I went a step further and used browned butter. I love using brown butter in baked goods. It adds an intoxicating, warm nutty flavor that makes my tastebuds dance. Recipe Ingredients These surprise pecan shortbread cookies are made with kitchen staple ingredients. You’ll need unsalted butter, all-purpose flour and kosher salt along with the following: Pecans: Use whole, halves, or pecan pecans. It is important to lightly toast the nuts before adding to the recipe. Toasting nuts enhances flavor and texture. Brown Sugar: Recipe can be made with light brown or dark brown sugar. In a pinch, you may sub in regular white granulated sugar. White Beans: Canned white beans are labeled as navy white beans, cannellini beans, white kidney beans or great northern beans. They all work fine in this recipe. Be sure to rinse and drain beans before adding to other ingredients. Cornstarch: Cornstarch helps to soften the all-purpose flour, giving it a similar texture to cake flour. This helps products a soft, crumbly shortbread cookie. Chocolate Chips: Melt your choice of chocolate chips (milk, dark, semi-sweet, or white chocolate) to garnish the cooled, baked pecan shortbread. Variations and Substitutions White beans work best in this shortbread cookie recipe. If you happen to only have black beans, convert this recipe into a chocolate version. Black beans have a stronger, richer flavor that pairs well with chocolate. Try black bean brownies. Ground almonds or almond flour may be used in place of pecans. For a gluten-free option, swap in oat flour (ground old-fashioned oats) in place of all-purpose flour. Related Recipes Lemon Shortbread Cookies Matcha Red Bean Cake Halo Halo Surprise Pecan Shortbread No ratings yet These pecan shortbread cookies have a surprise ingredient! The addition of canned white beans boosts nutrients and protein to this sweet treat. Indulge in the perfect balance of brown butter and pecans. makes one 9-inch round Servings: 12 Print Recipe Pin Recipe Rate Recipe Ingredients▢ ½ cup toasted pecans▢ ½ cup + 2 Tbsp unsalted butter▢ ½ cup light brown sugar, packed▢ ½ cup canned white beans rinsed and drained▢ ¾ cup all-purpose flour▢ 2 Tbsp cornstarch▢ ½ teaspoon kosher salt▢ ¼ cup chocolate chips, melted Instructions In a food processor, grind pecans until sandlike in texture. Set aside.Melt ½ cup butter in a sauce pot over medium heat. Continue to cook and brown the butter until fragrant. It will smell very nutty. Be careful not to burn the butter. Remove from heat.Back to the food processor, puree cooled butter, brown sugar, and white beans together. Pour puree into the sauce pot and cook over medium heat. Stir constantly. Cook puree until it boils and because thick and gummy. This should take around 5 minutes. Remove from heat. Transfer to a bowl and let cool for 10 minutesIn a medium bowl, whisk together flour, cornstarch, and salt. Add cooled puree to dry ingredients and fold to combine.Press dough into a 9-inch round cake pan. Lightly cover pan with plastic wrap and chill in the refrigerator for 2 hours, until dough is firm. To speed up the process, you can also freeze the dough for 30 minutes.Preheat the oven to 325 ° F. Remove dough from the refrigerator and dock all over with a fork. Bake in the preheated oven for 30-35 minutes, until shortbread is set and lightly golden in color. Let cool. Melted chocolate chips and drizzle over cooled shortbread. Cut into wedges and serve. NotesADAPTED FROM SPILLING THE BEANS BY JULIE VAN ROSENDAAL & SUE DUNCAN NutritionCalories: 205kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 284IU | Vitamin C: 0.05mg | Calcium: 23mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.