Brown Sugar Pecan Shortbread
Indulge in the buttery, nutty decadence of Brown Sugar Pecan Shortbread, a melt-in-your-mouth cookie with a rich, caramel-like sweetness and a delightfully crisp texture. This easy-to-make recipe combines the warmth of brown sugar, the luscious flavor of toasted pecans, and a hint of vanilla for a classic shortbread that feels both comforting and gourmet. Perfect for afternoon tea, holiday cookie platters, or as an everyday treat, these buttery delights are made with simple pantry staples and come together in under an hour. Whether you’re impressing guests or satisfying your own sweet tooth, these pecan-studded cookies are sure to become a cherished favorite.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Brown sugar, packed
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Pecans, chopped and toasted
Instructions
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the creamed butter and sugar, beating on low speed until just combined. The dough will be crumbly but should come together when you press it with your fingers.
Fold the toasted chopped pecans into the dough using a spatula, ensuring they are evenly distributed.
Turn the dough out onto a sheet of parchment paper or plastic wrap. Gather it into a ball, then press it into a flat disc. Wrap and chill the dough in the refrigerator for at least 30 minutes to firm it up.
Once chilled, roll the dough out on a lightly floured surface into an even 1/4-inch thickness. Use a cookie cutter to cut out your desired shapes, and place them onto the prepared baking sheets, spacing them about 1 inch apart.
Gather and re-roll any scraps of dough to cut out more cookies.
Bake in the preheated oven for 18-20 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Brown Sugar Pecan Shortbread with a cup of tea, coffee, or on its own as a delightful treat!
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 103.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
