Lemon Shortbread With Candied Pecan Topping

Recipe by
Total Time:
60-70 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 1.25 cup - all-purpose flour
  • 1/4 cup - rice flour
  • 1/4 cup - sugar
  • 1/4 tsp - salt
  • 5 tbsp - vegan butter (I used Earth Balance) at room temperature + 5 tbsp - butter-flavored trans-fat free vegetable shortening
  • 1 tbsp - zest of one large lemon
  • 1/2 tsp - pure lemon extract (optional)
  • 1/2 tsp - pure vanilla extract

How to Make Lemon Shortbread With Candied Pecan Topping

  • In a stand mixer or with a hand mixer, beat together the butter, shortening and sugar until fluffy, about 2 minutes.
  • Now add the extracts and the zest and mix for another minute.
  • Add the salt and slowly sift in the two flours, beating as you add it, until you have a crumbly dough. Do not overbeat. You don't want to develop the gluten in the flour.
  • If the mixture doesn't hold together, sprinkle some water and mix, but be careful not to make a sticky batter.
  • Put the dough into a 9-inch baking dish and press down the dough into a smooth and even layer.
  • With a fork, make holes in the dough in a decorative pattern.
  • Place in a 300-degree oven and bake for 45-50 minutes or until the shortbread is just slightly darker at the edges.
  • Place on a rack to cool. When still slightly warm, take a sharp knife and cut into squares, going almost all the way through the dough.
  • Allow the shortbread to continue cooling. When completely cooled, cut all the way through the shortbread to separate the pieces.
  • If adding the candied pecan topping, take out of the oven about 10 minutes before it is done, sprinkle the topping over the shortbread, and continue baking for the remaining time.
  • The remaining steps are the same.
  • Recipe courtesy: Holy Cow Vegan