Pecan Shortbread Cookie has been a cherished treat in my family for generations, especially around the holidays. I still remember the comforting aroma of toasted pecans and sweet butter filling my grandmother’s kitchen. Those simple, homemade pecan shortbread cookies were always the first to disappear from the dessert table. The delicate crunch and melt-in-your-mouth texture are simply irresistible, making them the perfect easy ground turkey dinner dessert or a delightful afternoon snack. This recipe for traditional pecan shortbread cookies brings back all those wonderful memories. Let’s get cooking!

Why You’ll Love This Pecan Shortbread Cookie

I’m so excited for you to try this recipe, because these cookies are truly special. Here’s why I think you’ll absolutely adore making and eating this Pecan Shortbread Cookie recipe:

They offer an incredible melt-in-your-mouth texture with a perfect buttery crumb.
The prep time is minimal, making them ideal for a quick baking session.
This buttery pecan shortbread is a delightful treat that feels indulgent but is made with wholesome ingredients.
It’s incredibly budget-friendly, using common pantry staples.
Everyone, from kids to adults, will fall in love with these simple yet elegant cookies.
The rich, nutty flavor of this buttery pecan shortbread is simply irresistible.
They are perfect for gifting or serving at any gathering.

Ingredients for Pecan Shortbread Cookies

Gathering the right Pecan Shortbread Cookie ingredients is the first step to creating these delightful treats. I always make sure I have these on hand for when the craving strikes:

1 cup unsalted butter, softened – It’s crucial for the butter to be at room temperature for that perfect creamy texture.
1/2 cup powdered sugar – Also known as confectioners’ sugar, it contributes to the tender, melt-in-your-mouth feel.
1 teaspoon pure vanilla extract – A good quality vanilla enhances all the other flavors in these homemade pecan shortbread cookies.
1/4 teaspoon salt – Just a pinch balances the sweetness and brings out the nutty flavor of the pecans.
2 cups all-purpose flour – The base of our shortbread, giving it structure without being tough.
3/4 cup finely chopped pecans – These are the star! I like to toast them lightly beforehand for an even richer flavor in my buttery pecan shortbread.
Optional: additional powdered sugar for dusting – For an extra touch of sweetness and a beautiful finish on your traditional pecan shortbread.

How to Make Pecan Shortbread Cookies

Making these delicious cookies is a joy, and I promise you, the process for baking pecan shortbread cookies is simpler than you might think. Just follow these steps, and you’ll have perfect treats in no time:

Step 1: First things first, preheat your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper. This simple step prevents sticking and makes cleanup a breeze, which I always appreciate.
Step 2: In a large mixing bowl, combine your softened unsalted butter and powdered sugar. Cream them together with an electric mixer for 2-3 minutes until the mixture becomes light and fluffy. You’ll notice a beautiful pale yellow color and a smooth, airy texture forming.
Step 3: Next, mix in the pure vanilla extract and salt. Continue beating until these ingredients are fully incorporated, ensuring every bite of your pecan shortbread cookie has that delightful flavor balance.
Step 4: Gradually add the all-purpose flour to the butter mixture, beating on low speed. Watch as the dough transforms from a crumbly texture to one that just begins to come together. Be careful not to overmix here; gentle handling is key for tender shortbread.
Step 5: Now, it’s time for the stars of the show! Gently fold in the finely chopped pecans. Make sure they are evenly distributed throughout the dough so every cookie gets a nutty crunch. This is where the magic of baking pecan shortbread cookies really comes alive.
Step 6: Shape the dough into a log or a flat disk, then wrap it tightly in plastic wrap. Pop it into the refrigerator for at least 30 minutes to firm up. This chilling period is crucial for easy handling and helps achieve that wonderfully crispy texture we all love in a pecan shortbread cookie.
Step 7: Once chilled, unwrap the dough and slice it into 1/4-inch thick rounds. If you prefer, you can use a cookie cutter for fun shapes. Arrange the cut cookies on your prepared baking sheets, leaving a little space between each one.
Step 8: Bake your cookies for 12-15 minutes, or until the edges just begin to turn a light golden color. Keep a close eye on them; shortbread doesn’t brown much, and you don’t want to overbake them.
Step 9: After baking pecan shortbread cookies, let them cool on the baking sheet for about 5 minutes. They’ll be delicate at first. Then, carefully transfer them to a wire rack to cool completely.
Step 10: For an extra touch of sweetness and elegance, dust the cooled cookies lightly with additional powdered sugar, if desired. Now they’re ready to enjoy!

Deliciously golden Pecan Shortbread Cookies dusted with powdered sugar on a cooling rack, ready to be enjoyed.

Pro Tips for the Best Pecan Shortbread Cookie

I’ve learned a few tricks over the years that truly elevate these cookies from good to absolutely amazing. Following these tips will ensure your Pecan Shortbread Cookie experience is nothing short of perfect:

Always use cold butter if you want a really tender crumb. While softened butter is good for creaming, starting with slightly colder butter for the dough can prevent spreading.
Don’t skip toasting your pecans! I find that a quick toast in a dry pan or oven before chopping brings out their nutty flavor immensely, making your homemade pecan shortbread cookies even more delicious.
Avoid overworking the dough. Overmixing can develop the gluten in the flour, leading to tough cookies instead of the delicate, melt-in-your-mouth texture we’re aiming for.
Chilling the dough is non-negotiable. This step solidifies the butter, which prevents spreading and helps create that signature crisp texture. I usually chill mine for at least an hour.
For perfectly uniform cookies, use a ruler when slicing your dough log. This ensures even baking and a beautiful presentation for your buttery pecan shortbread.

What’s the secret to perfect crispy pecan shortbread?

The real secret to achieving that perfectly crispy pecan shortbread lies in the chilling time and precise baking. A well-chilled dough ensures the butter stays solid longer in the oven, leading to less spread and a crispier texture. Also, baking them just until the edges are lightly golden, not deeply browned, is key.

Can I make Southern pecan shortbread ahead of time?

Absolutely, you can make this Southern pecan shortbread dough ahead of time! I often prepare the dough and refrigerate it, tightly wrapped, for up to 3 days. You can also freeze the raw dough for up to a month. Just thaw it in the fridge overnight before slicing and baking.

How do I avoid common mistakes with Pecan shortbread cookies?

To avoid common mistakes with Pecan Shortbread Cookies, first, ensure your butter is at the right temperature—softened, not melted. Second, measure your flour accurately; too much can make them dry. Lastly, don’t overbake them; they should be pale with just golden edges for that ideal tender crumb.

Close-up of a stack of golden-brown Pecan Shortbread Cookies, showcasing their crumbly texture and pecan pieces.

Best Ways to Serve Pecan Shortbread Cookies

These delightful Pecan Shortbread Cookies are incredibly versatile and perfect for many occasions. I love serving them simply alongside a freshly brewed cup of coffee or a comforting mug of hot tea. The buttery richness of the cookie complements the warm beverage beautifully.

For a more elegant presentation, consider arranging your pecan shortbread biscuit alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. A drizzle of caramel sauce can also elevate this simple treat into a sophisticated dessert. They are also fantastic as part of a holiday cookie platter, bringing a taste of Southern charm to any gathering.

Nutrition Facts for Pecan Shortbread Cookie

I find it helpful to know what I’m eating, so here are the approximate nutrition facts per serving for one of these delicious Pecan Shortbread Cookie treats (this recipe makes about 24 cookies):

Serving Size: 1 cookie
Calories: 150
Protein: 2g
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Sugar: 5g
Sodium: 45mg
Cholesterol: 20mg

Please remember that these nutritional values are estimates and may vary based on specific ingredients, brands, and preparation methods you use for your homemade pecan shortbread cookies.

How to Store and Reheat Homemade Pecan Shortbread Cookies

Once your delicious homemade Pecan Shortbread Cookies have completely cooled, proper storage is key to keeping them fresh and flavorful. I always let mine cool fully on a wire rack; warmth can create condensation and make them soggy. For short-term storage, place your pecan shortbread biscuit in an airtight container at room temperature. They will stay perfectly fresh and crisp for up to two weeks, which is ideal for holiday gifting or just having a treat on hand.

If you’re planning to keep them longer, these cookies freeze beautifully! Wrap individual cookies or small stacks tightly in plastic wrap, then place them in a freezer-safe bag or container. They will maintain their quality for up to three months. When you’re ready to enjoy them, simply let them thaw at room temperature for about 30 minutes. There’s no need to reheat them; they’re delightful straight from the container.

Frequently Asked Questions About Pecan Shortbread Cookies

What is a pecan shortbread cookie?

A Pecan Shortbread Cookie is a classic, buttery biscuit known for its tender, crumbly texture and rich, nutty flavor from finely chopped pecans. It’s a simple yet elegant cookie, traditionally made with butter, sugar, flour, and pecans, resulting in a melt-in-your-mouth experience. This easy pecan shortbread recipe is a staple in many homes, especially during the holidays.

Can I substitute other nuts for pecans in this recipe?

Absolutely! While these are specifically Pecan Shortbread Cookies, you can certainly experiment with other nuts. I’ve had great success using finely chopped walnuts or almonds. Just toast them lightly before adding them to the dough to enhance their flavor, and you’ll still have delicious shortbread cookies with nuts.

Why are my homemade pecan shortbread cookies spreading too much?

If your homemade Pecan Shortbread Cookies are spreading, there are a few common culprits. The most likely reason is that your butter was too soft or even melted. Always use softened, but not greasy, butter. Another factor could be insufficient chilling time for the dough; ensuring it’s firm before baking helps prevent spreading. Also, make sure your oven temperature is accurate.

What’s the best way to get finely chopped pecans for this recipe?

For the best texture in your Pecan Shortbread Cookie, I recommend finely chopping your pecans. You can do this by hand with a sharp knife, which gives you good control. Alternatively, a food processor works wonders, but be careful not to over-process them into a powder or butter. A few quick pulses usually do the trick for these simple pecan shortbreads.

Variations of Pecan Shortbread Cookie You Can Try

While I adore the classic recipe, sometimes it’s fun to explore different Pecan Shortbread Cookie variations. These simple tweaks can add new dimensions of flavor or cater to specific dietary needs, making your homemade pecan shortbread cookies even more versatile.

For a delightful twist, try adding a pinch of cinnamon or nutmeg to the dough. This creates a warm, spiced flavor that complements the pecans beautifully.
If you’re looking for a gluten-free option, you can easily adapt this recipe by substituting the all-purpose flour with a high-quality gluten-free flour blend. Just ensure your blend contains xanthan gum for structure.
Chocolate lovers, rejoice! You can dip half of each cooled pecan shortbread cookie in melted dark or milk chocolate for an extra touch of decadence.
Consider making pecan shortbread bars instead of individual cookies. Press the dough into a lined 8×8 inch baking pan, bake until golden, then cut into squares or rectangles once cooled.

Amazing Pecan Shortbread Cookies: 1 Great Batch

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Author: Michael
Total Time: 30 minutes plus chilling time
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These buttery, crumbly Pecan Shortbread Cookies are rich with toasted pecans and a melt-in-your-mouth texture. They are perfect for holidays, gifting, or pairing with tea. This easy pecan shortbread recipe is simple to make yet elegantly delicious. You will love making these homemade pecan shortbread cookies.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup finely chopped pecans
Optional: additional powdered sugar for dusting

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Instructions

Cream the softened butter and powdered sugar together in a large mixing bowl for 2–3 minutes until the mixture is light and fluffy.
Mix in the vanilla extract and salt until fully combined.
Gradually add the flour, beating on low speed until the dough appears crumbly and begins to come together.
Fold in the finely chopped pecans, making sure they are evenly distributed throughout the dough.
Shape the dough into a log or a flat disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes to firm up. This step helps create crispy pecan shortbread.
Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
Slice the chilled dough into 1/4-inch rounds or use a cookie cutter for shaped cookies, then arrange them on the prepared baking sheets.
Bake the pecan shortbread cookies for 12–15 minutes, just until the edges turn lightly golden.
After baking, let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
If you want extra sweetness, dust the traditional pecan shortbread lightly with powdered sugar once they have cooled.

Notes

Toast pecans before adding for a deeper flavor in your buttery pecan shortbread.
The dough can be made ahead and refrigerated for up to 2 days.
Dip cooled pecan butter cookies in melted chocolate for a festive touch.
Substitute almonds or walnuts for pecans if preferred when making shortbread cookies with nuts.
For a hint of spice, add a pinch of cinnamon or nutmeg to the dough.
Store the pecan shortbread biscuits in an airtight container at room temperature for up to two weeks or freeze for up to two months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baked
Cuisine: American