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Buttery Pecan Shortbread Cookies

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Buttery Pecan Shortbread Cookies are a rich and tender treat featuring a classic buttery shortbread base enhanced with crunchy toasted pecans, perfect for holidays or gifting.

Ingredients

1 cup unsalted butter, softened

1/3 cup granulated sugar

1/3 cup packed light brown sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add the vanilla extract and mix until well combined.
  4. Gradually add the all-purpose flour and salt, mixing until the dough just comes together.
  5. Fold in the chopped pecans until evenly distributed.
  6. Divide the dough into two portions and roll each into a log about 2 inches in diameter.
  7. Wrap the dough logs in plastic wrap and refrigerate for at least 2 hours or until firm.
  8. Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
  9. Bake for 12-15 minutes or until the edges are lightly golden.
  10. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use unsalted butter to control salt levels; if using salted butter, reduce or omit added salt.
  • Toast pecans by baking them at 350°F (175°C) for 5-7 minutes until fragrant and lightly browned.
  • The dough logs can be frozen for up to 3 months; slice and bake directly from frozen, adding extra baking time.
  • Store cooled cookies in an airtight container at room temperature for up to 1 week.
  • For a festive touch, dust with powdered sugar or drizzle melted chocolate over cooled cookies.
  • Substitute walnuts or almonds for pecans if desired.
  • To refresh cookies, warm in a 300°F (150°C) oven for 5-7 minutes.

Nutrition

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