Pecan Shortbread Cookies
These buttery and nutty pecan shortbread cookies are quick to make, easy to slice, and perfect for any occasion, whether with tea or as a holiday gift.
Ingredients
For the Cookie Dough
- ¾ cup unsalted butter, softened (not melted) Use butter that’s soft enough to press a thumb into.
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 1¾ cups all-purpose flour For a gluten-free option, replace with a 1:1 gluten-free blend.
- 1½ cups chopped pecans Rough chop and optionally toast for added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (if baking immediately). Line a baking sheet with parchment or keep it ungreased.
- In a large bowl, beat the softened butter, sugar, and vanilla until creamy and well combined — about 1–2 minutes.
- Add the flour and salt to the butter mixture. Mix on low until the dough comes together; it will be thick and crumbly but hold when squeezed.
- Beat in the chopped pecans until evenly distributed. The dough will be dense.
- Turn the dough out onto a sheet of plastic wrap. Shape and roll it into a neat log about 2 inches in diameter and 10 inches long.
- Wrap tightly in the plastic wrap. Refrigerate for 1 hour, or freeze for 20 minutes if you’re short on time.
Baking
- Remove the chilled log, unwrap, and slice into ¼–⅓ inch thick rounds with a sharp knife.
- Arrange the slices on the prepared baking sheet about 1 inch apart.
- Bake at 350°F for 14 minutes, until the edges just start to color.
- Transfer cookies to a wire rack to cool completely. They will firm up as they cool.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For freezing, freeze the unbaked wrapped log for up to 3 months. Baked cookies also freeze well; thaw at room temperature before serving.