Pecan Shortbread Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill Time: 15

Total Time: 40

Servings: cookies

Calories: 148kcal

Author: Becky Hardin

These pecan shortbread cookies are buttery, tender, and melt-in-your-mouth delicious! Made with just five ingredients, they’re classic shortbread cookies with pecans that are perfect for holiday baking. Chill the dough, bake until lightly golden, and enjoy the nutty flavor in every bite. Ideal for holiday cookie exchanges and gift baskets.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
Baking Sheet
Stand Mixer
Rolling Pin

Ingredients

½ cup unsalted butter room temperature (1 stick)
¾ cup all-purpose flour
½ cup powdered sugar *
1 teaspoon pure vanilla extract
½ cup chopped pecans **

Instructions

Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the flour, powdered sugar, and vanilla.
½ cup unsalted butter, ¾ cup all-purpose flour, ½ cup powdered sugar, 1 teaspoon pure vanilla extract
Once the dough starts to come together, add the pecans and mix just until they’re incorporated-- you don’t want to overmix!
½ cup chopped pecans
Transfer the dough to a lightly-floured surface and roll it to ¼-inch thick.
Use a 2-inch cookie cutter to cut the dough into discs, then place them about 2 inches apart on the parchment-lined baking sheet.
Transfer the cookies to the freezer to chill for at least 15 minutes.
Bake the frozen cookies for 10-12 minutes, or until they start to turn golden brown on the bottom and edges.
Transfer the cookies to a wire rack and allow them to cool before storing.

Notes

*For a sandier shortbread dough, use ¼ cup of granulated sugar in place of the powdered sugar.

**Pecans are traditional, but you could also use walnuts, hazelnuts, or almonds.

Tips:

Make sure your butter is truly soft (it should leave a light dent when pressed but not feel greasy). This helps the dough come together without needing extra flour.
Don't panic if the dough looks crumbly; it will come together as you mix it!
Don't overmix the dough or the cookies will become tough.
Lightly toast the pecans in a 350°F oven for 5-7 minutes before adding them to the dough for a deeper, nuttier flavor.
Instead of cutting out individual cookies, you can roll the dough into a log and slice it into cookies instead. This may change the bake time slightly.
Feel free to roll the outside of the cookies in granulated sugar for a little extra crunch!
I am afraid you cannot skip the chilling step. Otherwise, the butter will be too soft, and it will begin to melt out of the cookies as they bake, leading to thin, oily cookies.
If you chill the dough overnight instead of just 15 minutes, you’ll get even cleaner edges and a more tender crumb.
To keep cookies even, use guide sticks or two rulers on either side of your rolling pin for a perfect ¼-inch thickness.
Shortbread shouldn’t brown too much. They’re ready when the edges turn light golden and the centers look set.
Let them cool completely on a wire rack so they can firm up.
For a festive touch, dip half of each cooled cookie in melted chocolate and sprinkle with crushed pecans.

Make-Ahead: Freeze unbaked pecan shortbread cookie dough tightly wrapped in plastic wrap in a log shape for up to 3 months. Slice and bake, adding 1-2 minutes to the bake time.

Storage: Store pecan shortbread cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition