Butter Pecan Shortbread Cookies
Indulge in the classic, buttery decadence of Butter Pecan Shortbread Cookies, a melt-in-your-mouth treat that's as delightful to bake as it is to eat. This recipe combines rich unsalted butter, a hint of vanilla, and toasted pecans for a nutty crunch that perfectly complements the tender, crumbly texture of shortbread. With just 15 minutes of prep time and a straightforward slice-and-bake technique, these cookies are ideal for holiday gatherings, gift-giving, or whenever a craving strikes. The toasted pecans add a warm, aromatic depth, while the simplicity of pantry staples ensures these cookies remain a timeless favorite. Perfectly golden in just 20 minutes, these buttery pecan delights will leave your kitchen smelling heavenly and your taste buds satisfied. Plus, they store beautifully for up to a week, making them a make-ahead marvel for any occasion!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 90 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Pecans, chopped and toasted
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, sift together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter mixture, mixing on low speed until just combined.
Fold in the chopped toasted pecans with a spatula until evenly distributed in the dough.
Divide the dough in half, and shape each portion into a log about 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Once the dough is chilled, slice the logs into 1/4-inch (0.6 cm) thick rounds and arrange them on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each cookie.
Bake in the preheated oven for 18-20 minutes, or until the edges 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, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.0 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 33 mg | 1% | |
*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.
