Go Back

Butter Pecan Shortbread Cookies

Butter pecan shortbread cookies bake up with lightly golden edges and a tender, crumbly texture. Toasted pecans add a fragrant, nutty note to these simple slice-free cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 36 minutes
Chilling time 30 minutes
Total Time 1 hour 21 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup pecans finely chopped
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 tsp salt

Equipment

  • 1 skillet
  • 1 18x13-inch baking sheet

Method
 

  1. Toast the pecans in a dry skillet over medium-low heat, stirring often, for 3–5 minutes until fragrant.
  2. Transfer the pecans to a plate and let cool completely.
  3. Heat the oven to 325°F.
  4. Line an 18x13-inch baking sheet with parchment paper.
  5. Beat the butter and powdered sugar in a large bowl until smooth and creamy, about 2 minutes.
  6. Beat in the vanilla.
  7. Add the flour and salt, mixing on low just until the dough comes together.
  8. Mix in the cooled pecans.
  9. Cover the dough and refrigerate for 30 minutes, until firm enough to shape.
  10. Roll the dough into 1-tablespoon balls and place 15 on the prepared baking sheet about 2 inches apart.
  11. Flatten each ball to about 1/2 inch thick.
  12. Bake at 325°F for 15–18 minutes, until the edges are lightly golden.
  13. Cool on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack.
  15. Let the pan cool before baking the remaining dough.
  16. Bake the remaining dough at 325°F for 15–18 minutes, until the edges are lightly golden.

Notes

For the best nutty flavor, toast the pecans until fragrant and let them cool completely before mixing them into the dough. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. For a gluten-free option, use a measure-for-measure gluten-free flour blend.