Chocolate, Coffee, Pecan Shortbread Cookies
Prep time
Cook time
Total time
Crumbly, buttery shortbread cookies are given a flavor boost by adding cocoa powder and coffee spiced pecans. Have them for breakfast, dessert or as a snack.
Recipe type: Cookies, Shortbread, Baked, Dessert
Cuisine: American, Fusion
Serves: Makes 10-12
  • ½ cup or 100 gm all purpose white flour
  • ⅛ cup or 30 gm of Mauritius brown sugar (or any light brown sugar)
  • pinch of sea salt
  • 1 tbsp cocoa powder
  • 3 tbsps Amelias's coffee spiced pecans*
  • ¼ cup or 45 gms unsalted butter (if using salted butter omit salt above)
  1. Preheat oven to 180 c or 356f and line a cookie sheet with baking paper, set aside. Place pecans in a blender and pulse for a couple of seconds until they break up. Don't overdo it, we don't want them to be pulverized. Melt the butter, it should yield 4 tablespoons.
  2. In a large bowl mix together the flour, sugar, salt, cocoa powder, and ground pecans until well combined. Next pour the melted butter into the bowl while stirring, until a crumbly mix is achieved. Gather the crumbly dough and place on floured surface. Flatten out to an even level and slice into even sized squares or use a cookie cutter to cutout desired shapes. If you like press a few pecan pieces into the cutout cookies.
  3. Place on baking sheet and bake in center of oven for 8-10 minutes. Check after 8 minutes and do not allow shortbreads to burn. Allow to cool completely before enjoying.
If you do not have the pecans I've used simply add ground coffee or instant coffee to the mix. The amount is according to personal taste.
Recipe by Spicie Foodie ™ at