For this recipe, you shouldn’t mince your mango in a blender or food processor. In a blender, more cellular damage is done, which might result in a taste and texture that are substantially different. Because I chopped the spicy mango sauce by hand, I’ll always think it tastes better.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 96 |
| Yield: | 8 dozen |
Ingredients
- 2 cups butter, softened
- 2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 4 cups all-purpose flour
- ½ teaspoon salt
- 1 cup miniature semisweet chocolate chips
- 1 cup chopped pecans, toasted
- 3 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and 2 cups confectioners’ sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners’ sugar.
- Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners’ sugar.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 40 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
good!
These cookies are delicious. My family loves them.
I used toasted macadamia’s instead of pecans, white chocolate chips instead of chocolate chips, added a dash of orange extract and a tablespoon of Hershey’s Cocoa to give it the light Chocolate color. They ended up light and flaky. A really good, different white chocolate macadamia nut shortbread.
Perfect as is! I did leave out the nuts but it was the only change – maybe next time I cut the flour by a 1/4 cup? But taste great! Everyone was asking about them! Will make these again definitely
I love this basic recipe for shortbread cookies. I don’t care for chocolate chips, so I used toasted coconut. Just can’t eat just one!
Really delicious. I remember these as Angel cookies. Made as written, no coconut, though. Make next time as small walnut size. And time was 9 minutes. So please adjust time or they will be overdone. They will firm up when cool. A keeper.
If you like shortbread cookies, you’ll want to keep this recipe. I replaced the coconut extract with almond extract and reduced the confectioners sugar to 1 1/2 cup . I made half the recipe without nuts and half with pecans. Next time I,’ll try using walnuts instead of pecans. The plain cookies with no nuts were the best, just a personal preference.. I had no trouble forming and flattening the balls. My baking time was 13 minutes. Melt in your mouth goodness for adults . I don’t think children would go for them. . I should add that I used no coconut. Will try some next time. Thanks for the recipe.
I made this recipe for my hubby and myself so I cut it down from 96 servings to 24 servings. It actually made 20 cookies so I may have rolled them a tad bit bigger than one inch. I couldn’t get coconut extract except for artificial at the store which had loads of chemical ingredients in it so I used my almond extract with the vanilla extract instead. Otherwise, I followed the recipe to a T. The cookies are simply delicious and I do recommend this recipe for adults. They are not super sweet so kids might not enjoy them as much with the toasted pecans and less sweetness but we love love love them! Awesome flavors for adults!!!
These are wonderful shortbread cookies. Like all cookies of this type they aren’t too sweet but they’re very rich and they don’t spread much when baked. Great with tea!
These came out great, a bit soft to roll but manageable. I went with a traditional shortbread. Not adding chocolate chips or pecans and I traded the 1/2 tsp of coconut extract for lemon extract. I lowered the cook temperature because my oven runs high and only baked them for 6 1/2 minutes. They are crisp and chewy shortbread cookies with just a hint of lemon. Made them for Valentine’s day for hubby, he hasn’t had them yet, but my boys really like them! Thanks for the recipe, definitely a keeper!!!
I only had a stick of butter so I cut this recipe by 1/4 (24 servings) which gave me a dozen using my Pampered Chef medium scoop. I melted the butter and mixed well after each addition. I did not add coconut extract or pecans…they came out perfectly and delicious!!
I always make cookies that will travel well for the holidays. I made these for the first time and my granddaughters just loved them. My husband thought they were the best I’ve ever made. It is definitely going into my recipe file for the holidays. Delicious cookies; I wouldn’t change a thing.
Omitted the nuts, used toasted coconut flakes instead. Used 2 1/2 tsp of Vanilla instead of any coconut extract. Made them on the small side. They are perfect, and are going fast!
I wish I had read up on shortbread cookies before making this recipe – my frustration level would have been significantly lower. For those of you who don’t know, expect an extremely dry and crumbly dough. I had to add an additional 3T of butter to make them even manageable – pressing with a fork was out of the question. I had to knead each *ball* in my hands to get the pieces to come together then gingerly attempt to shape (and be forwarned, your cookies will come out looking exactly as they did before going into the oven). In any event, after cooling, they did taste quite nice with good crunch on the outter portion of the cookies. Watch your sizes – I made mine a bit to large at first – these are really almost too sweet and added surgar is most definately not needed.
This recipe is a keeper! I love the light, crispy texture.
I love this recipe. It’s a nice base shortbread recipe that I’ve altered to make a variety of shortbread cookies. My current favorite is to substitute lemon extract for the coconut extract and add in the zest of two lemons instead of the chocolate chips. My family LOVES them!
I have been using this recipe for years (with the exception of the coconut extract and nuts). We all love this cookie. (4 stars as written, 5 stars my version) My recipe does call for 2 cups of chocolate chips. I like the additional amount of chocolate. Mini chips, regular size semi-sweet or dark chocolate chips all work well. These cookies also good to freeze.
Deeeelicious! I have to admit I adjusted the recipe quite a bit, but they turned out so perfect, I’ll definitely try the recipe again. I didn’t have vanilla or coconut extracts, so I used a carob and orange liqueur I had bought while on holiday (3 tsps), cinnamon (1 tsp) and cocoa (1 tbsp). The toasted pecans were so tasty I added a few extra, and I didn’t have chocolate chips so I broke up a slab of lindt dark chocolate that had nuts and maybe bits of peel (?) in it as well. I also used brown sugar as I didn’t have confectioners sugar. The result was fantastic. Really, really, tasty. My only regret is that I had scaled down the recipe so much as they didn’t last long! I think I will make a Christmas version later on with orange essence and spices.
Love! I’ve made it twice now, both times with just chocolate chips, no nuts, and swapping almond extract for the coconut. The second time I made 1/4 of the recipe and instead of making cookies I just pressed the dough into an extra small sheet pan and after cooking it for 10 min I cut it into squares – WAY easier than making the cookies I think. This is my favorite shortbread recipe that I’ve tried.
These were sooooo good and super easy! I followed the recipe exactly and they came out perfect…even at high altitude (8500 ft). I have to make a second batch to pass out to friends because my family and I ate the ALL of them already (there were 10 of us though!) Thanks so much!
Wonderful recipe! I love the simple flavor of these cookies. I only had salted butter so I cut out the additional salt. I baked mine for 12 minutes and they got a bit too brown. Also be sure to only let them sit a minute on the sheet before removing. I left mine on too long and they were stuck to the cookie sheet. Thanks for the great recipe! I wish I could give them 4-1/2 stars really because the flavor is awesome, but the cooking time didn’t work out for me.