Butter Pecan Shortbread Cookies
Light, tender and full of buttery pecan flavor. These Butter Pecan Shortbread Cookies are easy to make and perfect for serving with your favorite tea or coffee.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
Notes
This recipe yields 50-52 cookies.
Tried this recipe?Let us know how it was!