Description
Butter Pecan Shortbread Cookies are rich, buttery, and crumbly cookies loaded with toasted pecans for a delightful crunch. These classic cookies combine the buttery smoothness of shortbread with the warm, nutty flavor of pecans, making them perfect for tea time or holiday treats.
Ingredients
Scale
Butter Pecan Shortbread Cookies Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup pecans, chopped and toasted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with a warm, aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to create an even mixture.
- Mix Dry with Wet: Gradually add the dry ingredients into the butter mixture, mixing gently until just combined to keep the dough tender.
- Fold in Pecans: Gently fold the chopped, toasted pecans into the dough using a rubber spatula, ensuring even distribution without overmixing.
- Form Dough Logs: Divide the dough into two equal portions, shaping each into a log approximately 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice Cookies: Once chilled, unwrap the dough logs and slice them into 1/4-inch thick rounds. Place the slices onto the prepared baking sheet, leaving enough space for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 18-20 minutes, or until the edges turn a light golden color, indicating they’re perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set to the perfect texture.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant and lightly browned.
- Wrapping and chilling the dough logs before slicing helps maintain the cookie shape and makes slicing easier.
- Store cookies in an airtight container at room temperature for up to one week.
- For added flavor, consider sprinkling a little coarse sugar on top before baking.
- Use parchment paper or silicone baking mats to prevent sticking and help with even baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 20g)
- Calories: 110 kcal
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: Butter Pecan Shortbread Cookies, pecan cookies, shortbread recipe, buttery cookies, nutty cookies, holiday cookies, easy baking
