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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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
Add the vanilla extract and mix until combined.
Step 4
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.
Step 5
Fold in the chopped toasted pecans with a spatula until evenly distributed in the dough.
Step 6
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.
Step 7
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.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Be careful not to overbake.
Step 9
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.
Step 10
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (707.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3807.1 |
| Total Fat 282.0g | 0% |
| Saturated Fat 121.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 500.4mg | 0% |
| Sodium 1219.0mg | 0% |
| Total Carbohydrate 306.4g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 93.9g | |
| Protein 41.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.6mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 844.1mg | 0% |
Source of Calories