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Easy Butter Pecan Shortbread Recipe That Melts in Your Mouth

Easy Butter Pecan Shortbread Recipe

Tender, buttery shortbread cookies packed with pecans and vanilla. The centers stay pale and delicate while the edges become lightly golden and crisp.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (60 g) Powdered sugar
  • 1/4 cup (50 g) Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 cups (240 g) All-purpose flour
  • 1/2 teaspoon Fine salt
  • 1 cup (about 110 g) Pecans, finely or moderately chopped
Optional Flavor Additions
  • 1/2 teaspoon Ground cinnamon
  • 1 tablespoon Bourbon

Method
 

Step-by-Step
  1. Toast the pecans at 350°F (175°C) for 7 to 9 minutes if desired, then cool them completely.
  2. Cream the softened butter, powdered sugar, and granulated sugar for 2 to 3 minutes until smooth and lightly fluffy.
  3. Mix in the vanilla and salt. Add the flour gradually and mix only until a soft dough forms.
  4. Fold in the cooled chopped pecans. Shape the dough into a log about 2 inches in diameter, wrap it, and chill for 30 to 60 minutes.
  5. Slice the chilled log into pieces about 1/4 inch thick and arrange them on a lined baking sheet.
  6. Bake at 350°F (175°C) for 12 to 16 minutes, until the edges are very lightly golden and the centers remain pale.
  7. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack to finish cooling.

Notes

Do not overmix after adding the flour. Chill the dough thoroughly, and avoid baking until deeply brown because shortbread becomes drier and harder. Store cooled cookies in an airtight container.