Pecan Shortbread Cookies
Pecan Shortbread Cookies are filled with crunchy pecans and have a classic, tender shortbread texture.
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.
