• Preparation Time 25 minutes + 30 minutes refrigeration
  • Baking Time 25 minutes
  • Makes about 60 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortbread
  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup cornstarch
  • 1 cup chopped pecans
  • 60 ½” chunks semi-sweet chocolate
  • Garnish
  • 1 cup icing sugar

Serving Size: about 60 cookies


Serving Size: about 60 cookies

  • Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  • Cream butter in a large bowl on medium-high until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour and cornstarch in a separate large bowl. Add to butter mixture on low speed until just combined.  Mix in chopped pecans. Chill dough for 30 minutes or up to 2 hours.
  • Flatten 1 tbsp (15 mL) dough, place chunk of chocolate in center and roll dough around chocolate. Shape into ball. Place on prepared baking sheets 2” (5cm) apart.
  • Bake in preheated oven 20 to 25 minutes.  Let cookies cool on baking sheet 5 minutes.
  • Place icing sugar in small bowl.  Roll warm cookies in icing sugar. Continue to cool on wire cooling rack.


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