Butter Pecan Shortbread Cookies

If you’re looking for the perfect cookie to pair with your afternoon tea or holiday coffee break, these Butter Pecan Shortbread Cookies are just the thing. Buttery, nutty, and melt-in-your-mouth tender, they’re a classic treat that’s wonderfully simple yet full of rich flavor. With toasted pecans and a crisp shortbread texture, these cookies are sure to become a family favorite.

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Why You’ll Love This Recipe
Melt-in-Your-Mouth Texture – Buttery and crumbly in the best way.
Nutty Richness – Toasted pecans give every bite extra depth.
Simple Ingredients – Made with pantry staples, no fancy tools required.
Make-Ahead Friendly – Dough can be chilled or frozen ahead of time.
Perfect for Gifting – Elegant, classic, and loved by all ages.

Ingredients You’ll Need

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• 1 cup chopped pecans, toasted

For Optional Topping:

• ¼ cup granulated sugar (for rolling)
• Melted chocolate or caramel drizzle
• Extra chopped pecans for garnish

Tools You’ll Need

• Mixing bowls
• Electric mixer or hand whisk
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Sharp knife or cookie scoop

Step-by-Step Instructions

Step 1: Toast the Pecans

1. Preheat oven to 350°F (175°C).
2. Spread chopped pecans on a baking sheet and toast for 6–8 minutes, stirring once, until fragrant.
3. Remove from oven and cool completely.

Step 2: Make the Dough

1. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes).
2. Mix in the vanilla extract.
3. In a separate bowl, whisk together flour and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
5. Fold in the cooled, toasted pecans.

Step 3: Chill the Dough

1. Divide the dough into two equal portions.
2. Shape each into a log (about 2 inches in diameter) and wrap in plastic wrap.
3. Chill in the refrigerator for at least 1 hour, or freeze for later use.

Step 4: Slice and Bake

1. Preheat oven to 325°F (165°C).
2. Line a baking sheet with parchment paper.
3. Slice chilled dough into ¼-inch rounds. If desired, roll the edges in granulated sugar before baking.
4. Place cookies 1 inch apart on the prepared sheet.
5. Bake for 12–15 minutes, or until the edges are just golden.
6. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Step 5: Optional Finishing Touches

1. Once completely cooled, drizzle with melted chocolate or caramel.
2. Garnish with a few extra chopped pecans if desired.

Tips for Perfect Shortbread Cookies
Use Softened Butter – Room temperature butter creams easily for a smooth dough.
Toast Your Pecans – It enhances the flavor and adds crunch.
Don’t Overmix – Mix until just combined to keep the cookies tender.
Chill the Dough – This helps prevent spreading and creates clean slices.
Slice Evenly – Consistent thickness ensures even baking.

Serving Suggestions
With Hot Tea or Coffee – A classic and cozy combo.
As a Holiday Cookie – Add to your Christmas cookie tray or gift box.
Crumbled Over Ice Cream – A buttery, nutty topping for dessert.
Paired with Fresh Fruit – Serve alongside apple or pear slices for contrast.
Dipped in Chocolate – Half-dip for an elegant finish.

How to Store & Freeze

Storing:

• Room Temperature: Store in an airtight container for up to 1 week.
• Refrigerate: Keeps well in a sealed container for longer freshness.

Freezing:

• Freeze Baked Cookies: Cool completely, then freeze in layers with parchment paper for up to 2 months.
• Freeze Dough Logs: Wrap tightly and freeze raw dough for up to 3 months. Slice and bake straight from frozen—just add 1-2 minutes to baking time.

Frequently Asked Questions

1. Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to balance it.

2. Can I use different nuts?
Definitely! Walnuts or almonds also work well, but pecans provide the best buttery flavor.

3. Do I have to chill the dough?
Yes. Chilling helps the cookies hold their shape and improves texture.

4. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend designed for baking. Texture may vary slightly.

5. What’s the difference between shortbread and sugar cookies?
Shortbread has no eggs and uses more butter, making it richer and more crumbly than chewy sugar cookies.

Final Thoughts
These Butter Pecan Shortbread Cookies are a timeless treat with rich, nutty flavor and a buttery crumble that’s simply irresistible. Whether you’re baking them for a cozy afternoon or a festive occasion, they deliver on taste, texture, and charm. Easy to make, easy to love—don’t be surprised if they disappear quickly!

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your batch turns out.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 140 | Protein: 1g | Carbohydrates: 11g | Fat: 10g | Fiber: 1g | Sodium: 45mg

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