Butter Pecan Shortbread Cookies
These rich, melt-in-your-mouth pecan shortbread cookies are packed with pecans toasted in warm butter. Rolled and cut into 2-inch rounds, they bake up perfectly tender with crisp, clean edges!
Ingredients
Butter Pecans
- 1 cup raw pecans
- 2 tablespoons unsalted butter
- ¼ teaspoon vanilla extract
Shortbread Cookie Dough
- 1 ½ cups unsalted butter softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
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
- For the butter pecans: In a medium skillet over medium heat, melt 2 tablespoons of butter until slightly browned and fragrant. Add 1 cup of chopped pecans and cook for 3 minutes until warm and toasted. Stir in ¼ teaspoon vanilla extract. Place the pecans on a paper towel lined plate and let them cool completely before chopping.
- For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 1 cup softened butter, granulated sugar, and powdered sugar just until smooth and combined. Do not cream or whip air into the dough. Mix in salt and 1 teaspoon vanilla.
- On low speed, gently stir in the all-purpose flour and cooled toasted pecans just until no dry flour pockets remain.
- Turn dough out, divide into two equal portions, and shape into flat discs. Wrap tightly in plastic wrap and chill in the refrigerator for 35 minutes.
- On a lightly floured surface, roll one disc to ½-inch thickness. Cut with a 2-inch circle cutter and transfer cookies to a parchment-lined sheet pan. Chill the cut cookies on the tray in the fridge for 20 minutes. Re-roll scraps as needed.
- Bake at 350°F for 22 to 25 minutes until edges are lightly golden brown. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Nutrition
Calories: 108kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 14mgPotassium: 13mgFiber: 0.3gSugar: 4gVitamin A: 205IUCalcium: 3mgIron: 0.5mg
Tried this recipe?Let us know how it was!