Pecan Shortbread Cookies
Buttery and nutty pecan shortbread cookies that are easy to make and perfect for gifting or enjoying with tea.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened room temperature, about 65–70°F
- 1/2 cup brown sugar light or dark — dark gives a touch more molasses flavor
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans, chopped toasted or raw — see notes
- 1/4 cup coarse sugar for rolling turbinado or sanding sugar works well
Instructions
Preparation
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2–3 minutes.
- Stir in the vanilla extract until evenly distributed.
- Gradually add the flour and salt. Mix on low speed (or fold with a spatula) until the dough just comes together — it should look slightly sandy but hold when pressed.
- Fold in the chopped pecans by hand so they’re evenly distributed.
- Divide the dough into two equal portions. Shape each portion into a log about 1.5–2 inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 48 hours.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled logs into 1/4- to 1/3-inch rounds. Roll each round’s edge in a small bowl of crushed pecans mixed with coarse sugar, pressing gently so the coating adheres.
- Arrange cookies about 1 inch apart on the prepared sheet.
- Bake for 12–15 minutes, until edges turn just golden — watch carefully, because shortbread can overbake quickly.
- Transfer cookies to wire racks and cool completely before serving. They firm up as they cool.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. Short-term freezing is possible; freeze unbaked logs wrapped in plastic for up to 2 months.