Pecan Shortbread Cookie Recipe

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If you’re craving buttery, nutty bliss with a crunch that melts into a tender bite, these Pecan Shortbread Cookies are calling your name. With their rich, golden edges and toasty pecan pieces peeking through each cookie, they deliver everything you love about traditional shortbread—but with a cozy Southern twist.

Perfect with a hot cup of coffee or a dollop of whipped cream on the side, these cookies aren’t just for the holidays. They’re quick to whip up and even easier to love year-round. Whether you’re serving them at a gathering or sneaking one in for an afternoon pick-me-up, they’re always a hit.

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What Kind of Pecans Work Best for Shortbread?

Use fresh, raw pecans and toast them lightly before folding them into your dough. Toasting enhances the nuttiness and gives the cookie an irresistibly warm depth of flavor. You can chop them coarsely or finely depending on the texture you want—chunkier pieces for crunch, or smaller bits for a more melt-in-your-mouth experience.

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Ingredients for the Pecan Shortbread Cookie Recipe

• Butter: The heart of any shortbread—use unsalted, high-quality butter for rich flavor.
• Powdered Sugar: Adds sweetness while keeping the cookie’s texture soft and tender.
• All-Purpose Flour: Gives the cookies their structure without making them dense.
• Salt: Just a pinch enhances all the other flavors.
• Vanilla Extract: Adds a subtle, cozy sweetness that complements the pecans.
• Chopped Pecans: The star of the show—toasted and folded into the dough for texture and flavor.

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How To Make the Pecan Shortbread Cookie Recipe

Step 1: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened unsalted butter and powdered sugar. Use a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in color—about 2 to 3 minutes.

Step 2: Add Vanilla and Dry Ingredients

Beat in the vanilla extract until well incorporated. Then gradually add the all-purpose flour and a pinch of salt. Mix just until the dough starts to come together—don’t overmix or the cookies will lose their delicate texture.

Step 3: Fold in Chopped Pecans

Using a spatula or wooden spoon, gently fold in the toasted, chopped pecans until evenly distributed throughout the dough. This is where the magic happens!

Step 4: Chill the Dough

Form the dough into a log or flatten it into a disc, then wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. This helps the flavors develop and prevents spreading during baking.

Step 5: Slice or Roll and Cut

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If you’ve shaped the dough into a log, slice it into ⅓-inch rounds. Alternatively, roll the dough out and use cookie cutters for fun shapes.

Step 6: Bake to Golden Perfection

Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12–14 minutes or until the edges are just starting to turn golden. Don’t overbake—shortbread should be tender, not crisp.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container, or serve immediately with your favorite warm drink.

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How to Serve and Store Pecan Shortbread Cookies

Pecan Shortbread Cookies are wonderfully versatile. Serve them as-is with afternoon tea or coffee, or dress them up by dipping half in melted chocolate and sprinkling with extra chopped pecans. They make an elegant addition to dessert platters or a sweet homemade gift during the holidays.

For storing, once the cookies have cooled completely, place them in an airtight container at room temperature. They’ll stay fresh for up to one week. You can also freeze the baked cookies (or the unbaked dough) for up to 2 months. Just let them thaw at room temperature before serving.

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Frequently Asked Questions

What’s the difference between shortbread and sugar cookies?

Shortbread cookies have a higher butter content and no eggs, making them more crumbly and rich. Sugar cookies are softer and usually contain eggs for a cakier texture.

Can I use pecan halves instead of chopped pecans?

Yes, but chopped pecans mix into the dough more evenly. You can reserve a few halves to press gently on top for presentation.

Do I need to toast the pecans first?

Toasting is optional but highly recommended. It brings out a deeper, nuttier flavor that enhances the cookie’s overall taste.

Can I make these gluten-free?

Absolutely. Just substitute a 1:1 gluten-free all-purpose flour blend. Make sure it includes a binder like xanthan gum.

How can I make the cookies crispier?

Bake them a couple of minutes longer, but keep an eye on them. They should be just golden, not browned.

What’s the best way to shape the dough?

You can roll the dough into a log and slice it, or roll it out flat and use cookie cutters for shapes. Both work beautifully depending on your style and occasion.

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Want More Cookie Ideas with a Twist?

If these buttery Pecan Shortbread Cookies made you smile, you’re in for a treat with these other crowd-pleasers:

• Try the Condensed Milk Snow Cookies for a melt-in-your-mouth winter favorite.
• Bake up a batch of Lemon Churro Cookies when you want citrus and cinnamon to collide in the best way.
• Indulge in Caramel Cheesecake Cookies for a creamy, gooey experience.
• For a classic turned cozy, don’t miss these Rice Krispie Chocolate Chip Cookies.
• And if you like that nutty vibe, the Brown Sugar Maple Cookies bring all the fall flavor feels.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And when you bake these cookies, let me know how they turned out! Did you go chunky with your pecans or keep them finely chopped? Did you sneak in a sprinkle of cinnamon or dip them in chocolate?

I love hearing your twists and takes. And if you’re craving more deliciously simple recipes, come hang out with me on Pinterest at Life with Jam.

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