Pecan Cardamom Bar Cookies

These are the best cookie bars I’ve ever eaten. I love shortbread. I love pecans. But the cardamon put these over the top delicious! I did add extra pecans (a whole cup) and I just mixed them into the batter rather than put them on top. Perfect! (Once I even screwed up and grabbed the coriander instead of cardamon. Still edible but I won’t make that mistake again!)

I LOVE cardamom and this recipe bursts with delicious, decadent cardamom flavor! if you’re looking for something unique, this is it! This would make a great gift for friends – it tastes very special. Thank you for this great recipe!

Wow are these good! I made the recipe exactly as it was, except I thought that 1/3 c pecans was skimpy so I added a big handful of large flake coconut on top of the nuts. I think that really made the texture and taste even more incredible! Seriously they are so good.

Mmmmm. These are so good! I baked them for a shorter time than recommended so they wouldn’t be too hard. Forty-five minutes worked for me. Now that I have made these, I agree that I will try mixing the pecans into the dough next time. Also, I left off the glaze as the cookies were already sweet enough. Next time I may reduce the sugar as well.

These are very good shortbread cookies but in spite of the large hefty Tablespoon of cardamom and a generous sprinkle I added to the glaze, I can’t taste the cardamom. I followed the recipe exactly, using a 9” x 13” pan as some other reviewers suggested. So, yes definitely a good shortbread cookie but I really can’t taste any cardamom flavor so that’s disappointing.

I used the wrong sized jelly roll pan (12 x 17 rather than 10 x 17). I also accidentally had the oven temp at 375 rather than 275 – so I cooked them for less time. Even with both of those mistakes, the cookies were amazing. I used about 1 and 1/2 tablespoons for the glaze, which I started as soon as I took the cookies out of the oven. I poured the glaze on the cookies as soon as it was ready. After pouring it on the cookies, I picked up the baking sheet and tilted it several times, in all directions, to get the icing into all of the corners. I then immediately cut the cookies. They cut well, and came out of the pan easily. Can’t wait to put these on my Christmas cookie tray!

This recipe was like a buttery shortbread bar with citrus notes

Hands down one of my favorite cookie recipes I’ve found on Allrecipes! I love shortbread. I’m a fiend for cardamom. And who doesn’t enjoy pecans? These are amazing. I’ve made them precisely as directed and YUM! They need NO improvement. I’ve played with them a bit because that’s what most of us slaves to the kitchen do. I’ve been toasting the pecans and folding them into the dough and baking in a smaller pan for a thicker slightly softer cookie and skipping the glaze all together. Bake time and temp have stayed the same. I do make sure to cut them up while they’re still warm for less crumbles and then try VERY hard to not eat too many in one sitting.

Yummy, and it got rave reviews from all my friends. I used almond extract instead of vanilla, and it was great. I added a bit of baking soda, and next time I would use half of the egg white in the recipe as well. I also might add a bit of maple syrup to the icing, though it was great as is.

Fantastic cookie. I use walnuts instead and use Carmel morsels and melt on warm cookies

I used a little less white and brown sugar than recipe calls for due to several commenters stating they were too sweet , and they turned out very good. I used a 9X12 pan with good results.

Very sweet (a little too much for me and I didn’t even put the icing on the top) but yummy! They didn’t come out as thick as the photo. They were almost cracker thin and very brittle. Broke up when I tried to cut them into squares. Fortunately the ladies at my fellowship group and my boarders at home don’t care what shape they’re in. Oh, and I didn’t really notice a cardamom flavor even with the 1 tbsp of cardamom and that was the reason I chose the recipe, my Swedish roots.

I read all the reviews before making especially after noting the picture shows pecans IN the dough and not on top. So I followed the suggestions for 1/2 cup pecans mixed into the dough and then 1/2 cup on top of the whole egg white brushed on top. I lined the pan with parchment paper and then put another piece on top to roll the dough flat (it was very stiff). I did add 1/2 tsp cinnamon, yum! And, yes, make the frosting AFTER you remove pan from oven and then immediately drizzle on top. I put the frosting in a quart Ziplock bag and then snipped a corner off to make easy drizzling. I let the cookie cool and frosting set for a few minutes and then cut into diamond-shaped pieces WHILE STILL WARM. I separated the cookies gently along the cut lines and allowed them to cool completely. They have wonderful flavor and I’m sure I will make them again.

Delicious! I cut them warm but left them in the pan too long and it was a bit hard to chip them out. I think I’d try to get them out sooner next time. Added more pecans. Love them!

Made these just as the recipe states except used 1 cup chopped pecans. Also, waited to make glaze just as bars were coming out of the oven, do slightly brown the melted butter it gives a slight Carmel flavor to the glaze great with the cardamom spice. These are a keeper to make many times over!

Delicious!

I made a few small changes. Added the whole egg, cut back the vanilla to 2 t., mixed the pecans into the batter, used a 9×13 pan, baked at 325 for 30 minutes. Definitely cut while warm. These sure went quickly!

Crispy goodness. Smelled lovely baking away in the oven. Tasty and a nice change from the usual drop cookie. I worried about the egg wash that I’d end up with cooked egg on top but it turned out fine. I also pressed those expensive pecans slightly into dough so they wouldn’t just fall off. Tip on the icing, don’t make it until close to getting those cookies out or it will harden up on you. Slice cookies while warm or you won’t get them cut.

I made this cookie bar thinking that it was going to be softer, but it was so crispy that it tasted nasty. I threw the whole batch to my chickens.

Amazingly good. I love cardamom. Also had a great shortbread-type texture. Liked the simple icing, too. 1) Didn’t have pecans, used walnuts. Didn’t use more than suggested because I didn’t feel the need for a solid nut layer lol. None fell off – I chopped them finely and after sprinkling them on, I just patted my hand over them to press them into the dough a little bit. 2) Yeah, don’t make the frosting early, it sets up quickly. Also, when you mix the butter into the confectioner’s sugar, it won’t be a liquid, so don’t be concerned, just mix until you get an even “crumb” texture. 3) Yes, cut them while warm.

Easy & delicious, however I messed up the sauce n didn’t use n they were still good wo it, thanks