The Minnesota State Fair is underway, so I decided to make a recipe from the fair’s cookbook that was released this past summer. This cookbook, titled 50 Years of State Fair Recipes, features a collection of blue ribbon-winning recipes from 1976-2025. The book covers the history of baking at the fair and offers insight into what it takes to earn a blue ribbon. Past winners share their passion for the fair and the inspiration behind the recipes. It includes classic favorites such as Pecan Shortbread Cookies, Blue Ribbon Fudgy Brownies, and Homegrown Zucchini Relish, along with more innovative recipes like Rosemary Chocolate Chip Cookies, Spam Baked French Toast, and Dill Pickle Craft Beer Bread. If you can’t make it to the fair to buy a copy, you can purchase it online at statefairwear.com.
Pecan Shortbread Cookies
Ingredients
1 cup (2 sticks) salted butter, softened
2/3 cup granulated sugar
1 teaspoon good quality vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 cup lightly toasted pecans, finely chopped or ground
1/8 teaspoon salt
Instructions:
In a mixing bowl, cream together the butter and sugar. Add the vanilla and beat well. In another bowl, mix together the flour, pecans, and salt. Add to the butter mixture and mix until combined. Divide the dough in half. Form each half into a 2-inch thick log. Wrap each log in parchment paper and twist the ends to seal. Refrigerate for 2 hours. Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Unwrap the logs and slice into 1/4-inch thick cookies. Place on the pans with 1-inch spacing. Bake for 12-15 minutes or until the edges are golden brown. Transfer to wire racks to cool. Store in an airtight container.
Yield: 36 cookies.
Notes:
This recipe was adapted from Marlys Nelson’s “Pecan Shortbread Cookies” recipe as featured in 50 Years of State Fair Recipes, pg. 53-54, Minnesota State Agricultural Society/Minnesota State Fair (2026).
