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Baking recipe · from the recipe book

Cardamom Pecan Raisin Slice-and-Bake Shortbread

Buttery, sandy slice-and-bake rounds fragrant with cardamom and a hint of ginger, studded with chewy raisins and toasted pecans and rimmed in crunchy sugar.

Cardamom Pecan Raisin Slice-and-Bake Shortbread

Ingredients

  • ⅔ cup140 gUnsalted buttersoftened
  • ½ cup50 gPowdered sugar
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt
  • 2 tsp4 gGround cardamom
  • ½ tsp1 gGround ginger
  • 1⅓ cups170 gAll-purpose flour
  • ⅓ cup60 gRaisinschopped
  • ⅓ cup chopped35 gPecanstoasted, cooled and finely chopped
  • 1½ tbsp20 gGranulated sugar

Steps

  1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant, let them cool, then chop them finely. Chop the raisins.
  2. Beat the butter, powdered sugar, vanilla and salt in a bowl until smooth and creamy, about 2 minutes.
  3. In a separate bowl, whisk the cardamom and ground ginger into the flour, then stir this flour mixture into the butter mixture just until a soft dough forms.
  4. Fold the raisins and pecans into the dough.
  5. Shape the dough into a log about 2 inches (5 cm) across, roll it in the granulated sugar to coat the outside, wrap and chill for 1 hour until firm.
  6. Near the end of the chill, preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
  7. Slice the chilled log into 12 rounds and space them on the sheet.
  8. Bake for 18 to 20 minutes, until the edges are golden.
  9. Cool on the sheet for 5 minutes, then move to a rack to cool completely, about 20 minutes.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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