Pecan Shortbread Cookies
Buttery shortbread and crunchy pecans come together in these delicious Pecan Shortbread Cookies. These cookies are special enough for Christmas cookie trays, but simple enough for family and friends anytime of the year.
Shortbread is one of my family’s absolute favorite cookies. The crumbly, buttery texture of shortbread is so delicious and satisfying.
I love pecans and always have them in my freezer. I also love shortbread, as do other members of my family. This shortbread cookie recipe is inspired by my buttery pecan rounds and my cranberry orange shortbread cookies.
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Recipe Snapshot
Cookie Type: Shortbread
Best For: Christmas Cookie Trays, Wedding Cookie Tables, Cookie Exchanges
Skill Level: Easy
Texture: Buttery and tender
Why you’ll love this recipe
- Shortbread has a rich, buttery, melt-in-your-mouth texture.
- Chopped pecans add a nutty flavor.
- It’s a simple yet elegant cookie that looks nice on a cookie tray without fancy decorating.
- Perfect for sharing. Give them as hostess gifts or take them to a cookie swap party.
Ingredients
You only need a few ingredients to make these tasty pecan shortbread cookies.
- Unsalted Butter
- Sugar
- Pure Vanilla Extract
- Salt
- All Purpose Flour
- Chopped Pecans – I buy my pecans from Millican Pecans. Stock up on for all your holiday baking.
- Pecan Halves
What to serve with Pecan Shortbread Cookies?
Caramel and pecan go so well together that I would definitely consider serving my caramel coffee. Of course, regular coffee, milk, and hot chocolate are great choices too.
Tips and Suggestions
Use finely chopped pecans. I like to use a nut grinder to get the right texture. Smaller pieces will distribute more evenly throughout the dough, making it easier to shape and slice.
Measure the flour accurately. Too much flour will make the shortbread dry and crumbly.
Slice the dough about 1/4-inch thick so they bake evenly. One of the best tools I’ve found for slice and bake cookies is this dough keeper. Form the dough and place it in the dough keeper, then refrigerate. The top makes a notch in the dough where you should cut. It’s really brilliant if you have trouble making nice even slices.
Don’t overbake. Pecan shortbread should be pale with lightly golden edges and bottom. Keep an eye on them near the end of baking. It’s not the time to answer the phone!
Allow the cookies to set on the baking sheet before moving them to cooling rack. Shortbread can be delicate straight from the oven, so it’s best to let it set.
More Shortbread Recipes
As I mentioned, my family loves shortbread, so I have more than a few recipes. Blueberry lemon bars and cherry pie bars both have a shortbread crust, funfetti pecan shortbread bites are great for holiday gifting, and Toblerone shortbread from Red Cottage Chronicles is a keeper.
Easy Christmas Cookie Exchange Recipes
More cookie ideas for a cookie swap party include fruitcake cookies, chocolate stuffed gingerbread cookies, cherry pistachio cookies, and vanilla pudding cookies.
How do you store shortbread?
Shortbread can be a delicate cookie when it comes out of the oven. It firms as it cools. Store completely cooled pecan shortbread cookies in an airtight container on the counter for up to 4 days.
Can I freeze shortbread cookie dough?
Yes! After forming the dough into a log, wrap it tightly in plastic wrap, then place it in a freezer zipper bag. Freeze up to 2 months. Slice the dough while frozen and bake a minute or two longer to compensate for the dough having been frozen. Alternately, you could slice the dough, put the rounds on a prepared baking sheet, and bring them to room temperature for about 10 minutes before baking. Continue to be mindful of the bake time so you don’t overbake them.
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Pecan Shortbread Cookies
Ingredients
- 1 cup butter, softened
- ¾ cup sugar, divided
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1¾ cups flour
- 1 cup finely chopped pecans
- pecan halves
Instructions
- In a large bowl, using a stand or hand mixer, beat the butter, ½ cup of the sugar, vanilla extract, and salt beat until the ingredients are incorporated.1 cup butter, softened, ¾ cup sugar, divided, 1 teaspoon pure vanilla extract, ¼ teaspoon salt
- Turn off the mixer and add all of the flour at once. With the mixer on the lowest speed, gently incorporate it into the butter mixture. Stir in the chopped pecans.1¾ cups flour, 1 cup finely chopped pecans
- Shape the dough into an 11" long by 2" thick log. Wrap in plastic wrap and refrigerate for at least 2 hours, up to overnight.
- When ready to bake the cookies, preheat the oven to 350℉. Unwrap the cookie dough and slice it into ¼-inch slices. Place slices on a parchment lined baking sheet. (You could also use a silicone mat.) Gently press one pecan half into each round.pecan halves
- Bake for 12 to 14 minutes until the edges are golden brown. Cool for 2 minutes on the baking sheet before removing them to a cooling rack to cool completely.
