Butter Pecan Shortbread Cookies

🧈 Butter Pecan Shortbread Cookies

Butter Pecan. Some might call it the ice cream flavors of grandpas, but maybe Grandpa just has great taste because this flavor is buttery perfection. It’s rich and salty with that melt in your mouth sweetness that keeps you coming back for more. And it’s all those delicious flavors that we’re channeling in these Butter Pecan Shortbread Cookies.

I’ve yet to meet a shortbread cookie that I didn’t instantly love, but these are truly special. You get that butter forward flavor that you’d expect from any shortbread recipe and then you get a subtle crunch and saltiness from the pecans. Follow that up with sweet notes of almond and tang of molasses and wow, it’s a keeper.

You’ll see that the ingredient list calls for toasted pecans. While it isn’t essential, I’d highly recommend taking the extra time for this. You’ll end up with some extra crunch and it really brings out that nutty flavor. To toast the pecans, spread them out in an even layer on a cookie sheet and bake at 350 degrees for 10-12 minutes, shaking the pan halfway through so they’ll toast evenly.

I love a cookie with a chewy center so I watch these closely as they bake and pull them out of the oven as soon as the top starts turning golden brown. They will still look pretty pale in color, you don’t want to overbake them! The edges will be perfectly crispy and those center slices will be soft and tender, just the way shortbread should be! Give this recipe a try for your fall get together or holiday baking. We’re sure you’ll fall in love with them just like we have!

🍪 Ingredients:

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup powdered sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• ¼ tsp salt

• 1 cup chopped pecans (lightly toasted for best flavor)

Optional topping:

• Extra chopped pecans for pressing on top

• Powdered sugar for dusting

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🔥 Instructions:

1. Toast the Pecans (Optional but recommended):
   Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5–7 minutes, or until fragrant. Let them cool.

2. Cream Butter & Sugar:
   In a large bowl, beat the softened butter and powdered sugar together until light and creamy (about 2–3 minutes).

3. Add Vanilla:
   Mix in the vanilla extract.

4. Mix Dry Ingredients:
   In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture and mix just until combined.

5. Fold in Pecans:
   Stir in the toasted chopped pecans until evenly distributed.

6. Shape the Dough:

   • You can roll into a log, wrap in plastic, and chill for slice-and-bake style.

   • OR scoop into tablespoon-sized balls and flatten slightly for round cookies.

   • OR roll the dough and cut out shapes with cookie cutters.

7. Chill (important for clean edges):
   Chill the shaped dough for at least 30 minutes (or 15 min in the freezer).

8. Bake:
   Preheat oven to 350°F (175°C).
   Place cookies on a parchment-lined baking sheet.
   Bake for 12–15 minutes or until edges are just lightly golden.

9. Cool & Finish:
   Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
   Dust with powdered sugar once cooled, if desired.

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📝 Tips:

• These cookies store well in an airtight container for up to a week.

• For a holiday touch, dip half of each cookie in melted chocolate and sprinkle with extra chopped pecans.

Want a version with brown butter or maple? I can hook you up with that too!