Nutritional Info

Nutrition Facts

Serving Size 1 (15g)

Calories 76
Calories from Fat 35 (47%)
Amount Per Serving %DIV
Total Fat 3.9g 6%
Saturated Fat 1.1g 6%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 31.6mg 1%
Potassium 15.1mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 0.2g 1%
Sugars 4.3g
Protein 0.7g 1%

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Recipe Description
A delicious shortbread cookie that maintains a dairy free status for animal lovers.
Prep time
1 hr 10 min
Cook time
15 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  pecans, chopped
1 Teaspoon(t)  pure vanilla extract
1/4 Cup(c)  non dairy yogurt
1/2 Cup(c)  powdered sugar
1/2 Cup(c)  granulated sugar
1/2 Cup(c)  vegetable shortening
1/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  cream of tartar
1/2 Teaspoon(t)  baking soda
1 3/4 Cup(c)  all purpose flour


Preheat the oven to 350°F. Line 3 baking sheets with parchment paper or silicone baking mats. In a medium sized bowl, mix together the flour, baking soda, cream of tartar, and salt. Set aside. In a large sized bowl, and using an electric mixer, cream together the shortening and sugars, then add the yogurt and vanilla. Slowly beat in the flour mixture. When the dough becomes too thick, use a spoon instead. Fold in the pecans. Refrigerate the dough for about an hour. Roll the dough into small balls about 1 1/2 inches in diameter, place on the baking sheets, and press slightly to flatten into a disk shape. Bake for 12 to 15 minutes, or until slightly golden. Let cool for 5 minutes before transferring to a wire rack to cool completely.

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Pecan Shortbread Cookies
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