Indulge in buttery, crumbly perfection with these Pecan Shortbread Cookies recipe. Rich, melt-in-your-mouth shortbread combined with toasted pecans makes for a sophisticated treat that’s perfect for tea time, gifting, or holiday celebrations. Their delicate texture pairs beautifully with a cup of coffee or a glass of milk.
This easy-to-follow recipe yields perfectly baked shortbread every time. Even novice bakers will achieve a tender, golden result, with the pecans adding a subtle crunch and nutty flavor. You can also drizzle them with chocolate or dust with powdered sugar for an extra special touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chopped toasted pecans
- 1/4 tsp salt
- Optional: 2 tbsp powdered sugar for dusting or melted chocolate for drizzling
Instructions
- Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Stir in vanilla extract.
- Add dry ingredients: Gradually mix in flour and salt until dough forms. Fold in chopped pecans.
- Shape cookies: Roll dough into a log or press into a rectangular pan for sliceable shortbread. Slice into 1/2-inch thick pieces if using a log.
- Bake: Bake for 20–25 minutes or until edges are lightly golden.
- Cool: Let cookies cool on a wire rack. Optionally dust with powdered sugar or drizzle with chocolate.
Tips & Variations
- Use toasted pecans for richer flavor.
- Experiment with other nuts like almonds or walnuts.
- For a festive touch, dip half of each cookie in melted dark or white chocolate.
- Store in an airtight container at room temperature for up to 1 week.
