Oh, Butter-Pecan Shortbread Cookies — now that’s classic Southern charm in a bite. 🍪✨ Buttery, nutty, crisp yet tender, they practically melt in your mouth! Perfect for holidays, tea time, or a sweet everyday treat.
Here’s a foolproof recipe that gives you that rich, toasty flavor and perfect crumb 👇
🧈 Butter-Pecan Shortbread Cookies
Ingredients
(Makes about 24 cookies)
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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¼ tsp salt
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2 cups all-purpose flour
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1 cup finely chopped pecans, toasted
Instructions
1. Toast the pecans
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Preheat oven to 350°F (175°C).
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Spread pecans on a baking sheet and toast for 5–7 minutes, stirring once, until fragrant and lightly golden.
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Cool completely, then finely chop.
2. Make the dough
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In a large bowl, cream butter and powdered sugar together until smooth and fluffy (about 2 minutes).
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Beat in vanilla and salt.
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Add flour gradually, mixing until just combined.
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Stir in toasted pecans.
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The dough will be soft — chill for 30–45 minutes so it’s easier to handle.
3. Shape the cookies
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Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
(Or roll into a log and slice into rounds for a “shortbread slice” style.) -
Flatten slightly with your fingers or the bottom of a glass.
4. Bake
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Bake at 350°F (175°C) for 12–15 minutes, until edges are lightly golden.
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Let cool on the pan for 5 minutes, then transfer to a wire rack.
5. Optional Finishing Touches
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Dust with powdered sugar while still slightly warm for a classic shortbread look.
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Or dip half the cookie in melted chocolate and sprinkle with a few chopped pecans for a decadent twist.
💡 Tips
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For an even deeper flavor, brown the butter before using it (cool before mixing).
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You can make the dough ahead and freeze it for up to 3 months — slice and bake as needed.
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These cookies keep beautifully in a tin for about a week (if they last that long!).
Would you like me to give you a maple-glazed version of these cookies? 🍁 It pairs perfectly with the buttery pecan flavor.
