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Easy Butter Pecan Shortbread Cookies Recipe

Easy Butter Pecan Shortbread Cookies

Tender slice-and-bake shortbread cookies made with butter, powdered sugar, vanilla, and finely chopped pecans. The dough can be prepared ahead, chilled, sliced, and baked until the edges are lightly golden.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g) Unsalted butter, softened but not melted
  • 1/2 cup (60 g) Powdered sugar
  • 1 teaspoon Pure vanilla extract
  • 1/2 teaspoon Fine salt
  • 2 cups (240 g) All-purpose flour
  • 1 cup (110 g) Pecans, finely chopped
Optional Finish
  • 1 tablespoon Granulated sugar

Method
 

Step-by-Step
  1. If desired, toast the pecans in a 350°F (175°C) oven for 6 to 8 minutes. Cool them completely, then chop them finely.
  2. Beat the softened butter and powdered sugar for 1 to 2 minutes, just until smooth and creamy. Mix in the vanilla and fine salt.
  3. Add the flour gradually, mixing only until no dry flour remains. Fold in the cooled chopped pecans without overmixing.
  4. Shape the dough into a log about 2 inches in diameter, or press it into a disk. Wrap and refrigerate for 30 to 60 minutes, until firm.
  5. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled log into rounds about 1/4 inch thick and arrange them about 1 inch apart.
  6. Bake for 12 to 15 minutes per sheet, rotating the sheet halfway through if needed. Remove the cookies when the edges are lightly golden and the centers are still pale.
  7. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. Sprinkle with granulated sugar before baking or after cooling if you want a delicate sparkle.

Notes

For the best texture, use butter that is soft enough to mix but not melted, and chill the shaped dough thoroughly. Store cooled cookies in an airtight container at room temperature.