These Butter Pecan Shortbread Cookies are perfection in a bite! If you love pecans and shortbread you are going to love these little cookies. They are packed full of pecans that have been toasted in butter for the BEST pecan flavor. The shortbread cookie itself is irresistible. You may have trouble sharing these!
Plain shortbread is hands down my favorite cookie. When paired with buttered pecans, oh my! They, dare I say, get even better! I love pecans, and I love putting chopped pecans in cookie recipes like Chocolate Chip or Cowboy Cookies. Adding them to shortbread is a must. I absolutely love these cookies. Cooking them in the butter adds an even more buttery flavor to these already buttery shortbread cookies. Butter makes everything better, right?
Shortbread is one of those cookie doughs that is so easy and fun to play with. You can pretty much add any flavored extract or add ins that you want to customize them. Dipping them in chocolate is also a great way to add a little something extra. Especially when you are making them for a party or gifting them. I will certainly be posting more shortbread recipes in the future, so make sure to check back to see what I come up with.
Ingredients Needed
- Pecans - Whole or chopped. They will be finely chopped for the recipe.
- Butter - Unsalted butter works best so that you can control the amount of salt in the recipe. Also, using real butter is very important for flavor and texture.
- Granulated Sugar
- Powdered sugar - Using powdered sugar helps the shortbread cookie achieve its delicate, melt in your mouth texture.
- Salt
- Vanilla Extract - For the best flavor use pure vanilla extract. Vanilla bean paste is also great to use in this recipe.
- All-purpose flour
- Water - Just enough water to help the dough come together.
How To Make Butter Pecan Shortbread Cookies
1. In a medium pan over medium heat melt 2 tablespoons of butter. Let the butter cook for about 5 minutes or until it browns slightly. Add in the chopped pecans and cook for 3 minutes or until the pecans become fragrant. Stir in ¼ teaspoon of vanilla extract.
2. Strain the pecans. Allow them to cool completely before finely chopping them.
3. In the bowl of a mixer combine the softened butter, granulated sugar and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy. Mix in the salt, and vanilla extract. Mix until fully combined.
4. Now add in the water and all of the flour and pecans, slowly mixing at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.
5. Next lay a large piece of parchment paper out on the counter, dust lightly with flour, and place the cookie dough on it. Gently knead the dough until it comes together and forms a ball. Cut into two equal pieces.
6. Working with one piece, roll into a long log, about 2" wide. If the dough feels hollow in the middle, reshape until it feels solid. Place on a separate piece or parchment paper, roll up, close the ends and place in the refrigerator. Repeat with the other half of the dough. Refrigerate for at least 2 hours. If you have time, let the dough chill overnight for the best flavor and texture.
7. Unroll one of the cookie logs and place the parchment on a sheet tray.
8. Using a serrated knife, slice the dough into ¼"-½" pieces. Place on the baking sheet and refrigerate for 20 minutes.
9. Place chilled cookies into a 350°F oven and bake for 25 minutes. Enjoy!
Tips for Making Butter Pecan Shortbread Cookies
Chill the dough overnight.
The longer the dough sits in the refrigerator the better the overall texture and flavor will be. When the dough is chilled it loses moisture due to evaporation. When this happens, the texture becomes lighter. Chilling the dough longer also allows the flavor to be more concentrated.
I have found that when I rush the chilling process and only chill for 2 hours, while the shortbread still turns out FANTASTIC, it is not as light and flavorful as when it is chilled overnight in the refrigerator.
Let the dough brown lightly around the edges.
The caramelization that happens when the dough browns lightly during baking gives the cookie a sweeter flavor. This also allows the cookie to dry out a bit more making it even more tender.
Tried This Recipe?
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📖 Recipe
Butter Pecan Shortbread Cookies
Ingredients
- ⅔ Cup raw pecans whole or chopped
- 1 ½ cup unsalted butter softened
- 2 tablespoon unsalted butter
- ½ Cup granulated sugar
- ½ Cup powdered sugar
- ¼ Teaspoon salt
- 2 ¼ teaspoon vanilla extract
- 3 ½ cup all-purpose flour
- 2 ½ tablespoon water
Instructions
- In a medium pan over medium heat melt 2 tablespoons of butter. Let the butter cook for about 5 minutes or until it browns slightly. Add in the chopped pecans and cook for 3 minutes or until the pecans become fragrant. Stir in ¼ teaspoon of vanilla extract.
- Strain the pecans. Allow them to cool completely before finely chopping them.
- In the bowl of a mixer combine the softened butter, granulated sugar and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy.
- Mix in the salt and vanilla extract. Mix until fully combined.
- Now add in the water and all of the flour and pecans, slowly mixing at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.
- Next lay a large piece of parchment paper out on the counter, dust lightly with flour, and place the cookie dough on it. Gently knead the dough until it comes together and forms a ball. Cut into two equal pieces.
- Working with one piece, roll into a long log, about 2" wide. If the dough feels hollow in the middle, reshape until it feels solid. Place on a separate piece or parchment paper, roll up, close the ends and place in the refrigerator. Repeat with the other half of the dough. Refrigerate for at least 2 hours. If you have time, let the dough chill overnight for the best flavor and texture.
- Unroll one of the cookie logs and place the parchment on a sheet tray.
- Using a serrated knife, slice the dough into ¼"-½" pieces. Place on the baking sheet and refrigerate for 20 minutes.
- Place chilled cookies into a 350°F oven and bake for 25 minutes. Enjoy!
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