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