Pecan Shortbread Cookies

Why You’ll Love This Recipe

Pecan Shortbread Cookies are rich, buttery, and perfectly crumbly with a satisfying crunch from toasted pecans. These classic cookies are simple to make and offer a melt-in-your-mouth texture that pairs beautifully with coffee or tea. Their nutty, toasty flavor makes them ideal for holiday trays or everyday indulgence.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourunsalted butterconfectioners’ sugartoasted pecans (finely chopped)vanilla extractsalt

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream the butter and confectioners’ sugar until smooth and creamy.

Add the vanilla extract and mix until combined.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Fold in the chopped toasted pecans evenly.

Form the dough into small balls or flatten into discs, depending on your desired cookie shape.

Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Dust with extra confectioners’ sugar if desired.

Servings and timing

This recipe yields approximately 30 cookies.Preparation time: 15 minutesBaking time: 12-15 minutesCooling time: 15 minutesTotal time: 45 minutes

Variations

Add a touch of cinnamon for warm spice.

Dip half of each cookie in melted chocolate for a decadent finish.

Swap pecans for walnuts or almonds if preferred.

Roll the dough into a log, chill, and slice for uniform round cookies.

storage/reheating

Store pecan shortbread cookies in an airtight container at room temperature for up to 1 week.For longer storage, freeze for up to 2 months.Thaw at room temperature before serving. To enjoy warm, heat briefly in the microwave for 5-8 seconds.

FAQs

Can I use salted butter?

Yes, but reduce the added salt in the recipe accordingly.

Do I need to toast the pecans?

Toasting enhances the flavor, but it’s optional.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days or freeze it for longer storage.

Are these cookies very sweet?

They’re mildly sweet with a buttery, nutty profile.

Can I use a food processor to mix the dough?

Yes, just be careful not to over-process the dough.

Can I make these gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend.

Do they spread while baking?

These cookies hold their shape well and don’t spread much.

Can I add chocolate chips?

Yes, mini chocolate chips pair nicely with pecans.

Are these cookies soft or crunchy?

They have a tender, crumbly texture with a slight crunch from the pecans.

What’s the best way to chop pecans?

Use a sharp knife or pulse briefly in a food processor.

Conclusion

Pecan Shortbread Cookies are a timeless favorite with a perfect blend of buttery richness and nutty crunch. Easy to prepare and elegant to serve, they’re a versatile treat that suits any occasion. Whether you enjoy them plain or with a twist, these cookies are sure to please every shortbread lover.

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