Pecan shortbread cookies are buttery, tender, and delicately crisp, with finely chopped pecans folded into every bite. Rich yet simple, these cookies melt in your mouth with a subtle nutty sweetness that makes them perfect with coffee, tea, or as part of a holiday cookie platter.
This recipe focuses on classic shortbread technique, using minimal ingredients to let the butter and pecans shine. The dough comes together easily and bakes into elegant cookies that feel both timeless and special.
Ingredients You’ll Need
A short list of quality ingredients is key to achieving the signature texture and flavor of traditional shortbread.
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
How to Make Pecan Shortbread Cookies
- Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper.
- In a large bowl, cream the butter and powdered sugar together until smooth and light.
- Mix in the vanilla extract and salt until fully combined.
- Gradually add the flour, mixing just until a soft dough forms.
- Fold in the chopped pecans evenly throughout the dough.
- Scoop or shape the dough into small portions and place them on the prepared baking sheets.
- Bake until the cookies are set and lightly golden on the bottoms.
- Remove from the oven and allow the cookies to cool on the baking sheet before transferring to a wire rack.
Tips, Variations & Storage
- Finely chopping the pecans ensures even distribution and a tender crumb.
- Avoid overmixing once the flour is added to keep the cookies delicate.
- These cookies pair beautifully with a light dusting of powdered sugar after cooling.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Baked cookies can be frozen for up to 2 months and thawed at room temperature.
Frequently Asked Questions
Can I toast the pecans first?
Yes, lightly toasting the pecans enhances their flavor. Let them cool completely before adding to the dough.
Why are my shortbread cookies crumbly?
Shortbread is naturally tender, but excessive crumbling can happen if there’s too much flour or the dough is overbaked.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Allow it to soften slightly before shaping and baking.
Do these cookies need to brown on top?
No, classic shortbread stays pale. Look for lightly golden bottoms as a sign they’re done.
Pecan Shortbread Cookies
Ingredients
Method
- Preheat the oven to 350°F and place the pecans on a baking sheet. Toast for about 5 minutes until fragrant, then cool.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, confectioners’ sugar, vanilla extract, and salt until smooth and slightly lightened, about 2–3 minutes.
- Add the flour and mix on low speed until just combined, then stir in the toasted pecans.
- Turn the dough onto a lightly floured surface and shape it into a squared log about 1½ to 2 inches wide and high. Dust with a little flour as needed.
- Wrap the dough in plastic wrap or parchment paper and chill for at least 1 hour or overnight until firm.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Beat the egg yolk with ½ tablespoon of water. Pour the demerara sugar into a shallow dish.
- Slice the chilled log in half. Brush all sides with the egg yolk mixture, then roll in the demerara sugar to coat.
- Use a serrated knife to slice the log into about 12 cookies per half, each about ½ inch thick. Place cookies on the prepared sheets about 2 inches apart.
- Bake until lightly golden, rotating the sheets halfway through, about 18–20 minutes. Cool on the baking sheets before transferring to a rack to cool completely.
Notes