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Prickly Pear Shortbread  Cookies

1 cup cold butter, diced
⅓ cup sugar
⅓ cup brown sugar
1 teaspoon vanilla
2 cups + 2 T.  Mill flour
½ cup pecans, blended in food processor (measure then blend till fine)
5 ounce jar prickly pear jelly
1 cup powdered sugar
½ teaspoon orange extract
½ teaspoon clear vanilla extract
 3 teaspoons water


Preheat your oven to 350 degrees. Line a baking sheet with a silpat mat or parchment paper.
With a hand held mixer, combine your butter & sugars together in a medium sized bowl. Add the vanilla then add the flour & pecans. The mixture will be dry.
Take a spoon or spatula and mix till it comes together.
Using a small cookie scoop, make round balls and place on prepared sheet. With your thumb or finger, press into the center of the dough to make a "thumbprint". If they crack, smooth edges a little. Very lightly, press down on the edges so they are slightly flatter. Fill the centers with the prickly pear cactus jelly.
Bake for 9-10 minutes or until the cookie is just set.
Mix all ingredients in a small bowl. Let the cookies cool a little then drizzle the glaze over the top. You can use a fork for a more rustic look or a plastic bag for a clean looking glaze. Fill the bag with the glaze then snip the corner with scissors and drizzle over the top of the cookies.


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