Hamdi Saidani These buttery pecan shortbread cookies are made with unsalted butter, sugar, pure vanilla extract, almond extract, flour, salt, and plenty of chopped pecans. The recipe creates rich, nutty, and melt-in-your-mouth cookies that are perfect with tea or coffee. They make a wonderful holiday treat, an elegant dessert for gatherings, or simply a sweet snack, yielding a batch big enough for sharing.
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🧈 Pecan Shortbread Cookies Ingredients
- 3/4 pound unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups small diced pecans
🍪 How To Make Pecan Shortbread Cookies
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when the cookies are shaped.
- Cream butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar just until combined.
- Add flavor extracts: Mix in the vanilla and almond extracts.
- Mix dry ingredients: In a separate bowl, sift together the flour and salt. Add this to the butter mixture.
- Incorporate pecans: Stir in the diced pecans on low speed until the dough begins to form.
- Chill the dough: Dump the dough onto a lightly floured surface, shape it into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
- Shape cookies: Roll the dough 1/2-inch thick. Cut into 2 1/2-inch squares with a plain or fluted cutter (or use any cookie cutter you like).
- Bake cookies: Place the cutouts on an ungreased baking sheet and bake for 20–25 minutes, until the edges turn golden brown.
- Cool and serve: Let cookies cool to room temperature before serving.
💭 Recipe Tips
- Don’t overmix the dough: Mix just until the ingredients come together to keep the cookies tender.
- Chill before rolling: Refrigerating the dough makes it easier to roll and cut clean shapes.
- Use fresh pecans: Freshly diced pecans add the best flavor and texture. Stale nuts can make the cookies taste flat.
- Try different shapes: These cookies hold their form well, so use holiday or themed cookie cutters.
- Dust with sugar: For a festive finish, sprinkle the cooled cookies with confectioners’ sugar.
🍹 What To Serve Pecan Shortbread Cookies?
Pecan shortbread cookies pair beautifully with coffee, black tea, or even a glass of cold milk. Serve them on a dessert platter alongside fruit, truffles, or chocolate-dipped strawberries for an elegant spread. They’re also perfect for holiday cookie boxes, gift tins, or as a sweet finish to a family meal.
🎚 How To Store Pecan Shortbread Cookies Leftovers?
- Refrigerate: Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze: Place baked cookies in freezer-safe bags or containers for up to 2 months. Thaw at room temperature before serving. You can also freeze the unbaked dough disk for later use.
FAQs
Can I use walnuts instead of pecans?
Yes. Walnuts, almonds, or hazelnuts can be swapped in for pecans, though each will give a slightly different flavor.
Why do I need to chill the dough?
Chilling prevents the cookies from spreading too much during baking and makes it easier to cut clean shapes.
Can I make these ahead?
Absolutely. The dough can be made and chilled up to 2 days in advance, or frozen for longer storage. Just thaw overnight before rolling and cutting.
Do these cookies need icing?
No, they’re delicious as is, but you can drizzle them with chocolate or glaze for an extra touch.
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📊 Pecan Shortbread Cookies Nutrition Facts
Serving Size: 1 cookie (approx. 40g)
- Calories: 210 kcal
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 45mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 2g
Pecan Shortbread
Description
Pecan Shortbread Cookies are buttery, nutty, and melt-in-your-mouth treats made with butter, sugar, vanilla, almond extract, flour, and pecans. Perfect for holidays, gifts, or everyday enjoyment.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix in vanilla and almond extracts.
- Add sifted flour and salt. Mix until combined.
- Stir in pecans and form dough into a disk. Chill 30 minutes.
- Roll dough 1/2-inch thick and cut into shapes.
- Bake for 20–25 minutes until edges are golden.
- Cool completely before serving.
Notes
- Don’t overmix the dough: Mix just until the ingredients come together to keep the cookies tender.
Chill before rolling: Refrigerating the dough makes it easier to roll and cut clean shapes.
Use fresh pecans: Freshly diced pecans add the best flavor and texture. Stale nuts can make the cookies taste flat.
Try different shapes: These cookies hold their form well, so use holiday or themed cookie cutters.
Dust with sugar: For a festive finish, sprinkle the cooled cookies with confectioners’ sugar.
