Go Back
easy-pecan-shortbread-cookies-hero

Easy Pecan Shortbread Cookies

Buttery pecan shortbread cookies made with toasted pecans and a touch of cinnamon. This easy slice and bake recipe gives crisp, sandy cookies that are perfect for holiday trays, tea time and gifts.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3/4 cup pecans toasted and coarsely chopped
  • 10 tbsp unsalted butter softened
  • 2/3 cup powdered sugar
  • 2 tsp vanilla extract
  • 1/2 tsp fine salt
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp ground cinnamon

Method
 

  1. Heat the oven to 350°F (175°C). Toast the pecans for 6 to 8 minutes, then cool and chop them.
  2. Beat the soft butter, powdered sugar, vanilla and salt on low until combined. Then beat on medium for 3 minutes, until fluffy.
  3. Whisk the flour and cinnamon together in a medium bowl.
  4. Add the flour mixture to the butter and mix on low until almost combined. Scrape the bowl, add the pecans, and mix until the dough comes together.
  5. Shape the dough into a log about 2 inches wide and 7 inches long. Wrap it in parchment paper.
  6. Chill the log for at least 2 hours, or up to 3 days.
  7. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice the log into rounds about 1/2 inch thick and place them 1 inch apart.
  8. Bake for 10 minutes. Swap and turn the sheets, then bake another 10 minutes, until golden brown.
  9. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.

Notes

  • Refrigerate the dough log for up to 3 days, or freeze it for up to 3 months. Slice it from frozen and add 1 to 2 minutes to the bake time.
  • Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze them with parchment between the layers for up to 3 months.
  • Weigh the flour for the best results.