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–+ servings

Pecan Shortbread Cookies

These buttery and nutty pecan shortbread cookies are perfect for gift tins, cookie swaps, and make-ahead treats for any occasion.
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 1 hour
Serving Size 24 cookies

Ingredients

Cookie Dough Ingredients

  • 1 cup 1 cup (2 sticks / 226 g) unsalted butter, softened but still slightly cool Use butter that’s soft but still cool for best results.
  • 3/4 cup 3/4 cup (90 g) powdered sugar Powdered sugar is preferred for a fine, melt-in-your-mouth texture.
  • 1 teaspoon 1 teaspoon pure vanilla extract For flavor enhancement.
  • 2 cups 2 cups (240 g) all-purpose flour Can be substituted with almond flour for extra richness.
  • 1/2 cup 1/2 cup (60 g) finely chopped pecans, toasted and cooled Toasting amplifies the flavor.
  • 1/4 teaspoon 1/4 teaspoon fine sea salt Omit if using salted butter.
  • 1-2 tablespoons Optional: 1–2 tablespoons cornstarch For extra tender crumb; not necessary.

Instructions

Preparation

  • Preheat oven to 325°F (163°C) and line a baking sheet with parchment.
  • On a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant. Cool and chop finely.
  • In a large bowl, beat the softened butter and powdered sugar until smooth and fluffy, about 1–2 minutes. Scrape sides.
  • Beat in the vanilla extract.
  • Stir together flour and salt (and cornstarch if using). Gradually fold the dry mix into the butter mixture using a spatula. Don’t overmix — just until it comes together.
  • Add the chopped pecans and fold evenly through the dough.

Shaping and Baking

  • Form the dough into two logs about 1 1/2 inches in diameter, or press into a flat disc. Wrap logs tightly in plastic and chill for at least 30 minutes.
  • Remove logs from fridge and slice into 1/4–3/8 inch rounds. Place on prepared sheet about 1 inch apart.
  • Bake for 12–16 minutes until edges are set and bottoms are lightly golden.
  • Transfer baked cookies to a wire rack and cool completely before stacking or packaging.

Notes

Store in an airtight container at room temperature for up to 7 days. Freeze shaped dough for up to 3 months. For best flavor, don't skip toasting the pecans.