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.
Ingredients
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6 cups pecan halves (4 cups finely chopped, 2 cups roughly chopped – toasted)
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2 cups (4 sticks) unsalted butter, room temp
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1 cup granulated sugar
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2 tsp pure vanilla extract
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1 tsp Kosher salt (½ tsp if using table salt)
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4 ½ cups all-purpose flour (spooned & leveled)
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1 cup turbinado sugar (for rolling)
Instructions
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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.
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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.
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Shape & Chill: Divide dough in half, shape into 10–12″ logs (2″ diameter), wrap in plastic wrap, and chill at least 2 hours.
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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.
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Bake: Bake at 350°F for 12–14 mins until edges are golden. Cool on sheets 5 mins, then transfer to racks.
Notes
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Don’t skip toasting pecans – it deepens the flavor.
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Dough too crumbly? Let warm slightly, knead gently.
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Cookies spread too much? Chill longer and use an oven thermometer.
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Freeze logs for slice-and-bake magic any time.
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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