My husband and I whipped up these shortbread ducks one night when we both needed something sweet but didn’t want a lot of fuss or dishes to do. They are super simple and can be made last minute with just a few ingredients from the pantry!
Chocolate Pecan Shortbread Ducks
Makes about 8-10 large cookies or 3 dozen small cookies
- 1 cup all-purpose flour
- 1/2 cup confectioners sugar
- 1/4 cup good quality unsweetened cocoa powder (I used King Arthur’s Double Dutch)
- 1 stick cold butter, cut into small pieces
- 1/2 teaspoon vanilla extract
- 2/3 cup pecan pieces
- 1 cup white chocolate bits
Preheat oven to 300. Mix flour, sugar, and cocoa powder in a mixer on low speed until blended. Add the butter and vanilla and leave on low until the dough comes together in a ball. Dust a work surface with a little flour and roll the dough out to 1/4 inch thickness. Sprinkle with pecans and press in gently. Cut with desired cookie cutters and place on a parchment or silpat lined cookie sheet. You can ball up the scraps to make more cookies, but skip the pecan step because they will already be in the dough. Freeze the cookies on the sheet for about 1 minute. Bake about 20-25 minutes or until firm to the touch. Cool completely on a wire rack before drizzling. While they cool, melt the bits in a small metal bowl set over simmering water in a small pot. Stir until melted and smooth and remove from heat. When the cookies are cool, use a spoon or fork to drizzle the white chocolate over the cookies. If using a small cookie cutter, you can dip the tops or bottoms in the chocolate to make it go a little faster!
Let the chocolate set before serving.