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–+ servings
image of realistic top down mise en place shot showing ingredients butter granulated sugar all purpose flour pecans vanilla extract brown sugar salt coarse sugar cinnamon arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Pecan Shortbread Cookies

These buttery pecan shortbread cookies deliver melt-in-your-mouth texture with rich toasted pecan flavor. A simple slice-and-bake recipe that creates crisp, delicate cookies perfect for holidays or gifting.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 35 minutes
Servings: 48 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Unsalted Butter
  • 1 cup unsalted butter softened to room temperature
Dry Ingredients
  • 1 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp fine sea salt optional, enhances sweetness
Pecans
  • 1 cup pecans finely chopped and toasted

Equipment

  • Baking sheets
  • Parchment paper
  • Stand Mixer or Hand Mixer
  • Plastic Wrap

Method
 

  1. Preheat oven to 350°F. Spread pecans on a baking sheet and toast 5-8 minutes until fragrant. Cool completely, then finely chop.
  2. In a large bowl, beat softened butter until creamy. Gradually add powdered sugar and beat 2-3 minutes until light and fluffy.
  3. Add vanilla extract and salt (if using) to the butter mixture. Mix until fully incorporated.
  4. Reduce mixer to low speed. Gradually add flour, mixing just until combined. Do not overmix.
  5. Fold in toasted, chopped pecans using a wooden spoon until evenly distributed throughout the dough.
  6. Turn dough onto plastic wrap. Form into two 1.5-2 inch diameter logs. Wrap tightly and refrigerate at least 1 hour.
  7. Preheat oven to 350°F. Line baking sheets with parchment paper. Slice chilled dough into 1/4-inch rounds.
  8. Arrange slices 1-2 inches apart on prepared sheets. Bake 12-15 minutes until edges just begin to turn golden.
  9. Cool cookies on sheets 5 minutes, then transfer to wire racks to cool completely. Dust with powdered sugar if desired.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 1.5gFat: 8gSaturated Fat: 4.5gCholesterol: 20mgSodium: 55mgPotassium: 25mgFiber: 0.5gSugar: 6gVitamin A: 220IUCalcium: 6mgIron: 0.6mg

Notes

Store in airtight container at room temperature up to 1 week. Dough logs freeze well for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.
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