Pecan Shortbread Cookies
Delight your taste buds with these buttery, nutty pecan shortbread cookies—an irresistible treat that's perfect for any occasion. Made with simple pantry staples like unsalted butter, vanilla extract, and all-purpose flour, these cookies feature a melt-in-your-mouth texture, complemented by the delightful crunch of chopped pecans. The dough is rolled into logs, chilled for easy slicing, and baked to golden perfection, making these cookies as elegant as they are effortless. Whether you're prepping for holiday gatherings or just craving a sweet indulgence, this recipe is a timeless classic that pairs beautifully with coffee or tea. With a prep time of just 20 minutes and a crumbly, rich flavor, these pecan shortbread cookies are bound to be your go-to for homemade comfort.
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Recipe Information
Ingredients
- 230 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 0.25 teaspoons Salt
- 120 grams Chopped pecans
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture is light and creamy (approximately 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 the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be crumbly at first but should come together as you continue mixing.
Gently fold in the chopped pecans using a spatula or wooden spoon until evenly distributed.
Divide the dough into two portions. Place each portion on a sheet of plastic wrap and shape it into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour, or until firm.
Once chilled, slice the dough logs into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 16-18 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
3833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.5 g | 353% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 316.1 g | 115% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 106.4 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 836 mg | 18% | |
*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.
