Pecan Shortbread Cookies Recipe
These irresistible pecan shortbread cookies are a must-try! They’re so simple, and you only need a few pantry staples to make them.
Servings 14 cookies
Calories 181kcal
Equipment
- Stand mixer with paddle attachment or handheld electric mixer
- 2 Large baking sheets
- Parchment paper
Ingredients
- 10 tablespoons unsalted butter room temperature (140g)
- ⅔ cup confectioners' sugar (80g)
- 2 teaspoons dark rum or vanilla extract
- ¾ teaspoon kosher salt
- 1½ cups all-purpose flour (180g)
- ½ teaspoon cinnamon
- ¾ cup pecans coarsely chopped toasted (83g)
Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter, confectioners’ sugar, vanilla, and salt at low speed just until combined. Increase the speed to medium and beat for about 3 minutes, until fluffy.
- In a medium bowl, whisk together the flour and cinnamon.
- Add the flour mixture to the butter mixture and beat on low until almost combined. Scrape the sides and bottom of the bowl then add the chopped, toasted pecans. Mix on low until fully combined.
- Turn the dough out onto a lightly floured surface and lightly flour your hands. Roll the dough into a log shape, about 2 inches in diameter, then wrap in parchment paper or plastic wrap. Refrigerate for at least 2 hours, or until firm (up to 72 hours).
- About 20 minutes before you are ready to bake, place one oven rack in the top third of the oven and one in the bottom third. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Remove the cookies from the refrigerator and slice the logs into cookies about ½-inch thick.
- Place the cookies on the prepared baking sheets, leaving about 1-inch of space between each.
- Bake for 10 minutes, then rotate the baking sheets from the upper to lower racks in the oven and turn them 180 degrees. Bake for another 10 minutes or until golden brown.
- Let the cookies rest for about 5 minutes on the sheet tray, before transferring them to a wire rack to cool completely.
Notes
- Weigh the flour. Adding too much flour is a very common mistake that will result in dry cookies. The most accurate way to measure flour is by using a scale. If you don't have one, fluff your flour with a spoon in its container, sprinkle it into your measuring cup, and use a knife to level it off.
- Use room temperature butter. Softened butter is a must for this recipe. Set it out about an hour before you start working on the cookie dough. If you forget, check out my easy hacks for how to soften butter in a few minutes.
- Toast your own pecans. It only takes about 5 minutes to toast pecans! See my tutorial for toasted pecans. Make sure they are completely cooled before adding them to the dough.
- Chill the dough. This is important to make slicing the log easier, and it prevents the cookies from spreading too much and turning out flat. Refrigerate for at least 2 hours.
- To keep your dough log perfectly round while chilling, take the center of an empty paper towel roll and cut a slit all the way down it so you can open the tube. Place the wrapped dough log inside and chill. It makes the perfect mold!
Nutrition
Calories: 181kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 126mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg