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Pecan Shortbread Cookie Recipe

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These buttery, crumbly Pecan Shortbread Cookies are rich with toasted pecans and melt-in-your-mouth texture. Perfect for holidays, gifting, or pairing with tea, they’re simple to make yet elegantly delicious.

Ingredients

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

  1. Cream the softened butter and powdered sugar together in a large mixing bowl for 2–3 minutes until light and fluffy.
  2. Mix in the vanilla extract and salt until combined.
  3. Gradually add the flour, beating on low speed until the dough appears crumbly and begins to come together.
  4. Fold in the finely chopped pecans until evenly distributed throughout the dough.
  5. Shape the dough into a log or flat disk, wrap tightly in plastic wrap, and chill for at least 30 minutes to firm up.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Slice the chilled dough into 1/4-inch rounds or cut with cookie cutters, then arrange on prepared baking sheets.
  8. Bake for 12–15 minutes, or until the edges are lightly golden.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar once cooled, if desired.

Notes

Toast pecans before adding for deeper flavor.

Dough can be made ahead and refrigerated for up to 2 days.

Dip cooled cookies in melted chocolate for a festive touch.

Substitute almonds or walnuts for pecans if preferred.

For a hint of spice, add a pinch of cinnamon or nutmeg to the dough.

Store cookies in an airtight container for up to 2 weeks or freeze for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/pecan-shortbread-cookie-recipe/