Description
These Pecan Shortbread Cookies are buttery, nutty, and delightfully tender. Toasted pecans bring a rich depth, while the shortbread base melts in your mouth. Perfect for holidays or everyday indulgence, and simple enough to make in one bowl!
Ingredients
1 cup unsalted butter, softened
¾ cup powdered sugar
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Instructions
1. Cream the softened butter and powdered sugar in a large mixing bowl until light and fluffy (2–3 minutes).
2. Mix in the vanilla extract until incorporated.
3. Gradually add the flour and salt, mixing until the dough just comes together.
4. Fold in the toasted, chopped pecans.
5. Shape the dough into a log or disc, wrap in plastic, and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Slice the chilled dough into ⅓-inch rounds or roll and cut with cookie cutters.
8. Place cookies 1 inch apart on the baking sheet.
9. Bake for 12–14 minutes until edges are lightly golden.
10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Toasting the pecans first enhances their flavor—don’t skip it!
For uniform cookies, use a ruler when slicing your dough log.
If using cookie cutters, keep dough chilled between batches to avoid spreading.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 4g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pecan cookies, shortbread cookies, butter cookies, holiday cookies