Pecan Shortbread Cookies Recipe
Buttery pecan shortbread cookies made with pure butter and toasted pecans, coated in sparkling sugar for crunch and a salted sugar topping that creates the perfect sweet-and-salty balance. Simple, yet unreasonably good!
Servings: 24 cookies
Equipment
Ingredients
For the cookie dough
- 1 cup pecans
- 2 ¼ cup all-purpose flour
- 2 tablespoon cornstarch
- ¼ teaspoon kosher salt
- 8 oz unsalted butter room temperature
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
For topping
- 2 tablespoon sanding sugar for rolling the dough in
- 2 tablespoon granulated sugar
- A few pinches of kosher salt
Instructions
- Roast the pecans - In a skillet over medium heat, roast the pecans for 3 – 5 minutes until toasty and fragrant. Spread the nuts on a cutting board to cool and then chop into small pieces.1 cup pecans
- Prepare the dry ingredients - Sift flour and cornstarch into a small mixing bowl, add the salt and stir together. Then add the chopped pecans and stir to distribute evenly. Set aside.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, ¼ teaspoon kosher salt
- Cream butter and sugar together - Add softened butter, vanilla and sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ⅔ cup granulated sugar, 1 teaspoon pure vanilla extract
- Add dry ingredients - Add the flour and pecans mixture to the creamed butter, stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.
- Form the logs - Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. You don’t need additional flour for rolling but you can use some flour if necessary.
- Add sanding sugar to the outside - Sprinkle 1 tablespoon of sanding sugar along the length of the plastic wrap and roll the cookie dough log over it so the sugar sticks all around the outside of the dough log. Wrap it up with the plastic and refrigerate for at least 1 hour before baking. I usually refrigerate shortbread dough overnight to prep ahead.2 tablespoon sanding sugar
- Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer while the oven preheats.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Stir a few large pinches of salt into 2 tablespoons of granulated sugar in a small bowl, sprinkle this sugar mixture on top of cookie dough and bake 1 batch at a time for 20-25 minutes, until the outer edges of the cookies are golden.2 tablespoon granulated sugar, A few pinches of kosher salt
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Baking time: Adjust to your preference. 20 minutes will yield softer cookies while 25 minutes will yield crispier cookies. Or you can split the difference around 22 minutes for the best of both worlds.
- Storing baked cookies: store your pecan shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days before baking to prep ahead. Or slice and freeze for 3-6 months.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Calories: 171kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 238IU | Vitamin C: 0.05mg | Calcium: 7mg | Iron: 1mg
