Pecan Shortbread Cookies
A classic buttery shortbread flavor with a rich, nutty twist, these pecan shortbread cookies have an indulgent taste in every bite.
Ingredients
- ½ cup butter (1 stick), at room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups all-purpose flour
- 1 cup pecans finely chopped or processed
- 3 tbsp water (add only if needed to bring the dough together)
Instructions
- Prepare the dough base: In a large bowl, beat the butter with the powdered sugar and vanilla extract until creamy and fluffy.
- Add dry ingredients and pecans: Add the salt, flour, and finely chopped or processed pecans. Mix well until the ingredients are combined. If the dough feels dry and doesn’t come together, add water one tablespoon at a time until the dough holds together.
- Shape and refrigerate: Place the dough on plastic wrap, wrap tightly, and refrigerate for at least 2 hours to chill and firm up.
- Roll and cut: Preheat the oven to 350°F (175°C). Remove the dough from the refrigerator and roll it out to about ¼ inch (0.6 cm) thickness. Use a cookie cutter (round or other shape) to cut out the cookies.
- Bake: Place the cookies on a baking sheet lined with parchment paper and bake for 8 to 10 minutes, checking at 8 minutes to prevent over-browning. Remove when edges are just turning golden.
- Cool and serve: Allow the cookies to cool on a wire rack before serving. This recipe makes about 34 cookies.
Notes
- Check dough moisture: If the dough doesn’t hold together, add water one tablespoon at a time to avoid making it too wet. The dough should be cohesive but not sticky.
- Use room-temperature butter: Softened butter mixes more easily with the sugar, giving the cookies a smoother texture.
- Properly chill the dough: The resting time in the refrigerator is important for firming up the dough, which makes it easier to handle and helps the cookies keep their shape while baking.
- Keep cookies even in thickness: Roll the dough evenly to ensure all cookies bake at the same rate. Use a rolling pin with guides if possible.
- Avoid over-browning: Shortbread cookies should be pale. Remove them from the oven when the edges are just turning golden for the ideal texture.
- Cool before moving: These cookies are delicate while warm, so let them cool before transferring to avoid breaking.
- Storage: Store the cookies in an airtight container to maintain freshness. They’ll keep well for up to a week at room temperature.
- Optional: You can sprinkle a little powdered sugar over the cookies before serving for a decorative touch.
Nutrition
Calories: 85kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 7mgSodium: 39mgPotassium: 21mgFiber: 0.5gSugar: 4gVitamin A: 85IUVitamin C: 0.03mgCalcium: 4mgIron: 0.4mg
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