Feastical

The Ultimate Buttery Pecan Shortbread Cookies (Double Batch!)

Hey friends! Beau here, welcoming you back to Feastical with open arms and a plate piled high with pure, buttery bliss. If you’ve ever craved a cookie that feels like a cozy sweater for your soul – crisp at the edges, melt-in-your-mouth tender inside, and singing with rich, toasty pecan flavor – then you’ve found your baking happy place. These Pecan Shortbread Cookies aren’t just good; they’re *legendary* good. The kind that disappears faster than you can say “second helping,” which is exactly why we’re making a double batch right out of the gate! Trust me, one batch is simply never enough when you’ve got neighbors popping by, cookie jars begging to be filled, or just… well, Tuesday. They’re deceptively simple, elegant enough for your fanciest gathering, but soul-satisfyingly down-to-earth. That roll in sparkling turbinado sugar? It’s not just pretty – it gives each bite an irresistible sweet crunch. So, tie on your favorite apron, preheat that oven, and let’s bake up a storm of nutty, buttery goodness together. Your kitchen’s about to smell like pure happiness!

This recipe? It’s steeped in warm fuzzies for me. Picture this: It’s my first Christmas living on my own, miles away from my Louisiana family. I felt a pang of homesickness, missing the chaotic, laughter-filled holiday baking marathons at my Grandma Ellie’s. Determined to recreate a piece of that magic, I decided on shortbread – her signature. But being a pecan-obsessed Southerner at heart, I knew I had to add my own twist. I vividly remember standing in my tiny apartment kitchen, nervously toasting pecans for the first time (watching them like a hawk so they wouldn’t burn!), the incredible aroma instantly transporting me back to Grandma’s warm, flour-dusted countertops. That first bite of my experimental pecan shortbread? Pure comfort. It wasn’t *exactly* Grandma’s, but it carried the same spirit of love and home. Now, baking these is my ritual. Every crunch takes me back to that moment of finding my own kitchen confidence and realizing that the best recipes are the ones that weave your own story into the dough.

Gather Your Goodies (Double the Love!)

• 6 cups pecan halves, divided: The star! Toasting is NON-NEGOTIABLE – it unlocks their deep, nutty magic. We use most finely chopped in the dough and save some for that gorgeous chunky topping. Sub Insight: Walnuts work in a pinch, but pecans are king here.
• 2 cups (4 sticks) unsalted butter, at room temperature: The foundation of that dreamy shortbread texture. MUST be softened! Chef Tip: Unsalted lets us control the salt perfectly. If you only have salted butter, omit the added Kosher salt.
• 1 cup granulated sugar: Sweetens and helps create that perfect crumb structure during creaming.
• 2 tsp pure vanilla extract: The warm hug of flavor. Pro Move: Splurge on the good stuff – artificial just doesn’t compare!
• 1 tsp Kosher salt: The flavor enhancer! It balances the sweetness and makes the butter and pecans sing. Sub Alert: If using fine table salt, use only 1/2 tsp.
• 4 ½ cups all-purpose flour (spooned and leveled!): The structure. Critical Tip: Spoon flour lightly into your measuring cup and level it off. Scooping packs it down and leads to dry, crumbly cookies. GF Option: A quality 1:1 gluten-free flour blend works great!
• 1 cup turbinado sugar (for rolling): The sparkly crown! Its large crystals give that incredible sweet crunch around the edges. Sub Insight: Coarse sanding sugar works, or even plain granulated in a pinch (though you’ll miss the crunch).

Let’s Bake Some Magic: Step-by-Step

1. Toast & Chop Your Pecans (8-10 mins @ 350°F/175°C): Spread 4 cups of pecans on a baking sheet. Pop them in your preheating oven (yep, multitask!). Toast until fragrant and lightly golden – set a timer! Watch them like a hawk after 7 mins – they burn fast! Let cool slightly. Finely chop these toasted nuts (or pulse carefully in a food processor – don’t turn to paste!). Roughly chop the remaining 2 cups of pecans – these are for mixing in and topping. Chef Hack: Toasting deepens the flavor exponentially. Don’t skip it!
2. Make the Dreamy Dough: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed for 3-4 minutes. This is KEY! You want it super light, fluffy, and almost pale. Beat in the vanilla and salt until combined. Gradually add the flour on low speed, mixing just until the flour disappears. Tip: Overmixing = tough cookies! Gently fold in the 4 cups of finely chopped toasted pecans until evenly distributed. The dough will look crumbly at first but should hold together when pressed. If it seems too dry, add 1 tsp of ice water at a time.
3. Shape & Chill (Patience is a Virtue!): Divide the dough in half onto large sheets of plastic wrap. Shape each half into a log about 2 inches in diameter and 10-12 inches long. Roll the plastic wrap tightly around the logs. Chef Trick: Use the edge of a baking sheet to help roll them into perfect cylinders! Chill for at least 2 hours (or up to 3 days) in the fridge. Why chill? This firms the butter, preventing spread, and makes slicing clean a breeze!
4. Slice, Sugar & Pecan-Up: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap one log at a time. Pour the turbinado sugar onto a plate or shallow dish. Slice the log into ½-inch thick rounds using a sharp knife. Hack: Wipe the knife clean between slices for neat edges. Roll the edge of each cookie round firmly in the turbinado sugar. Place them sugar-side-up on the baking sheets. Gently press a few pieces of the reserved roughly chopped pecans onto the top of each cookie. This adds texture and visual wow! Leave about 1.5 inches between cookies as they spread slightly.
5. Bake to Golden Perfection (12-14 mins): Bake for 12-14 minutes. Watch closely near the end! They are done when the edges are just turning a beautiful light golden brown. The centers will still look soft – that’s perfect! Pro Tip: Rotate your baking sheets halfway through for even baking if your oven has hot spots. Let the cookies cool on the baking sheets for 5 minutes (they firm up during this time!). Then, carefully transfer them to a wire rack to cool completely. Resist eating them hot – they need to set!

Sharing is Caring: Serving Up the Love

These beauties shine brightest piled high on a simple rustic platter or tucked into a charming cookie tin. They’re the perfect companion to a steaming mug of coffee, strong black tea, or a cold glass of milk. Want to elevate them? Serve alongside a small bowl of lightly sweetened whipped cream or a drizzle of warm salted caramel for dipping. They’re fantastic as an elegant after-dinner treat, the star of your holiday cookie tray, or packaged with love as a heartfelt homemade gift. Honestly, they taste like pure joy anytime!

Mix It Up! Fun Flavor Twists

Once you’ve mastered the classic, try these delicious spins:

1. Maple Kissed: Replace 1 tsp vanilla with pure maple extract. Add 1 tsp maple syrup to the dough and roll in maple sugar instead of turbinado!
2. Spiced Sensation: Whisk 1 tsp ground cinnamon + 1/4 tsp nutmeg into the flour before adding. Feels extra cozy!
3. Chocolate Drizzle Delight: Melt 4 oz semi-sweet or dark chocolate. Drizzle cooled cookies artistically (or dip half!) and sprinkle with flaky sea salt.
4. Orange Zest Zing: Add the finely grated zest of 1 large orange to the butter/sugar while creaming. Bright and festive!
5. Vegan Vibes: Use high-quality plant-based butter sticks (1:1 swap) and ensure your sugars are vegan. Works like a charm!

Beau’s Backstory & Baking Wisdom

This recipe started as a single batch… and let’s just say it caused near-riots in my house when the cookie jar emptied too fast! Doubling it was the best kitchen decision ever. One log always goes straight into the freezer (wrapped super tight in plastic, then foil) for emergency cookie cravings – slice and bake frozen, just add 1-2 mins baking time. True story: I once forgot the salt entirely (distracted by a squirrel circus outside my kitchen window!). The cookies tasted… flat and oddly sweet. Lesson learned: salt is the quiet hero! These cookies also freeze beautifully after baking – layer them between parchment in an airtight container. They thaw in minutes and taste fresh-baked. It’s the gift that keeps on giving!

Your Questions, Answered!

Q: My dough is super crumbly and won’t hold together when slicing! Help!
A: This usually means either the flour was packed too tightly (remember: spoon & level!) or the butter wasn’t quite soft enough/creamed long enough. Next time, ensure butter is truly room temp (a 1/2-inch indent when pressed) and cream it with the sugar for a full 3-4 mins until fluffy. For rescue now: Let the log sit at room temp for 10-15 mins before slicing. If still crumbly, knead the dough *very briefly* by hand until it just holds, then re-wrap and chill for 30 mins.

Q: Can I use salted butter?
A: Absolutely! Just omit the additional 1 tsp of Kosher salt in the recipe. The salt content in salted butter varies, so this gives you control.

Q: Why did my cookies spread out too much and lose their shape?
A: Two main culprits: 1) The dough wasn’t chilled long enough/firm enough before baking. Chill time is crucial! 2) Your oven temp might be running low. Get an oven thermometer! Also, ensure your butter was room temp, not melted or overly soft, when creaming.

Q: How long do these stay fresh, and how should I store them?
A: Stored in an airtight container at room temperature, they stay deliciously crisp-tender for up to 1 week (if they last that long!). For longer storage, freeze baked cookies for up to 3 months. You can also freeze the dough logs (well-wrapped) for up to 3 months; thaw slightly in the fridge before slicing and baking.

Pecan Shortbread Cookies

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• Author: BeauCollier
• Total Time: 53 minute

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Description

Craving a cookie that melts in your mouth yet offers a toasty crunch in every bite? These buttery pecan shortbread cookies are it – rich, nutty, sparkled with sugar, and made for sharing. Perfect for holidays, cozy nights in, or cookie tins that wow. With a crisp edge, tender center, and golden pecan crunch, this recipe brings warmth, nostalgia, and kitchen magic. Let’s bake a double batch – because one simply isn’t enough.

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Ingredients

Scale 1x2x3x

• 6 cups pecan halves (4 cups finely chopped, 2 cups roughly chopped – toasted)

• 2 cups (4 sticks) unsalted butter, room temp

• 1 cup granulated sugar

• 2 tsp pure vanilla extract

• 1 tsp Kosher salt (½ tsp if using table salt)

• 4 ½ cups all-purpose flour (spooned & leveled)

• 1 cup turbinado sugar (for rolling)

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Instructions

1. Toast Pecans: Preheat oven to 350°F (175°C). Toast 4 cups pecans for 8–10 mins until golden and fragrant. Cool slightly, then finely chop. Roughly chop remaining 2 cups for topping.

2. Cream Butter & Sugar: Beat butter and sugar on medium-high 3–4 mins until fluffy. Add vanilla and salt. Mix in flour gradually on low speed until just combined. Fold in chopped pecans.

3. Shape & Chill: Divide dough in half, shape into 10–12″ logs (2″ diameter), wrap in plastic wrap, and chill at least 2 hours.

4. Slice, Roll & Top: Slice logs into ½” rounds. Roll edges in turbinado sugar. Press chopped pecans on top. Space 1.5″ apart on parchment-lined sheets.

5. Bake: Bake at 350°F for 12–14 mins until edges are golden. Cool on sheets 5 mins, then transfer to racks.

Notes

• Don’t skip toasting pecans – it deepens the flavor.

• Dough too crumbly? Let warm slightly, knead gently.

• Cookies spread too much? Chill longer and use an oven thermometer.

• Freeze logs for slice-and-bake magic any time.

• Add zest, drizzle chocolate, or spice it up for fun variations.

• Prep Time: 30 mins
• Cook Time: 12–14 mins

Nutrition

• Calories: 170 Cal per cookie
• Sugar: 4g
• Fat: 14g
• Carbohydrates: 10g
• Protein: 2g

Nutritional Info (Per Cookie)

Calories: ~140 | Total Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 35mg | Total Carbohydrates: 12g | Dietary Fiber: 1g | Total Sugars: 6g | Protein: 1g

(Note: This is an estimate based on the specific ingredients used. Values may vary.)

Final Thoughts: More Than Just a Cookie

These buttery pecan shortbread cookies are a labor of love—a blend of science, nostalgia, and creativity. They’re versatile enough for holiday platters, afternoon tea, or a midnight snack. But beyond the recipe, they’re about connection: the warmth of sharing, the pride of gifting, and the joy of a perfectly baked bite.

So whether you’re baking them for the first time or the fiftieth, remember: the best cookies aren’t just made with butter and sugar, but with patience and heart. Now, go forth and bake—and don’t forget to save one (or three) for yourself!