Description of this recipe: These pecan shortbread cookies are the epitome of simple elegance. Buttery, crumbly, and packed with the rich flavor of pecans, they’re perfect for a holiday gathering, a cozy afternoon treat, or a thoughtful homemade gift. The turbinado sugar coating adds a delightful crunch and a hint of caramel sweetness, making these cookies truly irresistible.
Why you will love this recipe:
- Simple Ingredients: You likely already have most of these ingredients in your pantry.
- Easy to Make: The process is straightforward, even for beginner bakers.
- Melt-in-Your-Mouth Texture: The high butter content creates a delicate, crumbly texture that is simply divine.
- Rich Pecan Flavor: The combination of pecans in the dough and coating delivers a satisfying nutty taste.
- Perfect for Gifting: These cookies are beautiful and delicious, making them an ideal homemade gift.
- Freezer-Friendly: You can easily make the dough ahead of time and freeze it for later.
Ingredients:
Cookie Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup finely chopped pecans
Coating Ingredients
- ¼ cup turbinado sugar
- ¼ cup finely chopped pecans (set aside)
Preparation:
Step 1: Cream butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), combine the softened butter, brown sugar, and granulated sugar. Cream the mixture on medium speed until it is light, fluffy, and smooth. This process incorporates air into the butter, which contributes to the cookies’ tender texture. Be sure to scrape down the sides and bottom of the bowl occasionally to ensure even mixing. If the butter is not fully softened, it will be difficult to achieve a smooth and creamy mixture. Over-creaming, however, can lead to cookies that spread too thin during baking.
Step 2: Add vanilla and dry ingredients
Add the vanilla extract to the creamed butter and sugar mixture. Mix on low speed until well combined, ensuring the vanilla is evenly distributed throughout the mixture. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt. The cinnamon adds a warm, subtle spice that complements the pecans beautifully. Whisking the dry ingredients ensures that they are evenly distributed, preventing pockets of salt or cinnamon in the final cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Scrape down the sides and bottom of the bowl as needed to ensure that all the ingredients are incorporated.
Step 3: Fold in pecans
Gently fold in the 1 cup of finely chopped pecans until they are evenly distributed throughout the dough. Pecans add a delightful nutty flavor and a slightly crunchy texture to the cookies. Be careful not to overmix the dough at this stage, as this can toughen the cookies.
Step 4: Shape the dough
Turn the dough out onto a lightly floured surface. Gently press and roll the dough into an 8–10 inch (20–25 cm) log, about 2 inches in diameter. This log shape will make it easy to slice the cookies later. Aim for a uniform thickness throughout the log to ensure that the cookies bake evenly. Wrap the dough log tightly in plastic wrap, ensuring that there are no air pockets. This will help prevent the dough from drying out in the refrigerator. Chill the wrapped dough in the refrigerator for at least 4 hours, or preferably overnight, until firm. Chilling the dough allows the butter to solidify, which prevents the cookies from spreading too much during baking.
Step 5: Prepare for baking
Once the dough is completely chilled, preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup a breeze. It also helps to ensure that the cookies bake evenly.
Step 6: Roll the dough in coating
In a small bowl, combine the turbinado sugar and the remaining ¼ cup of finely chopped pecans. Turbinado sugar has large crystals that add a delightful crunch to the cookies. Spread the pecan-sugar mixture on a flat surface, such as a baking dish or a second sheet of parchment paper. This will make it easier to roll the dough log in the mixture. Remove the chilled dough log from the refrigerator and unwrap it. Roll the dough log in the pecan-sugar mixture, pressing gently to coat the entire outside surface. The pecan-sugar coating adds a beautiful golden color and a delightful crunch to the cookies.
Step 7: Slice the cookies
Using a sharp knife, carefully slice the chilled shortbread dough into ½ inch (1.3 cm) thick slices. Try to keep the slices roughly the same thickness so that they bake evenly. If the dough is too soft, return it to the refrigerator for a few minutes to firm up.
Step 8: Bake the pecan shortbread cookies
Place the cookie slices cut-side down on the prepared baking sheets, leaving enough space between each cookie to allow for spreading. Sprinkle the cookies with any leftover pecan-sugar coating, if desired. Bake the shortbread cookies for 12–14 minutes, or until the centers are set and the edges are a light golden brown. The baking time may vary depending on your oven, so keep a close eye on the cookies and adjust the baking time as needed.
Step 9: Cool and store
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent the cookies from breaking. Store the cooled cookies in an airtight container at room temperature for up to 3 days.
COOKING Rating: Easy
Serving Suggestions:
- Serve these cookies with a cup of coffee or tea for a cozy afternoon treat.
- Include them on a holiday cookie platter for a festive touch.
- Pack them in a gift box for a thoughtful homemade present.
- Crumble them over ice cream or yogurt for a delicious dessert topping.
- Pair them with a glass of milk for a classic combination.
Tips:
- Use high-quality butter: Since butter is the star of this recipe, use a good-quality butter for the best flavor.
- Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough cookies.
- Chill the dough thoroughly: Chilling the dough allows the butter to solidify, which prevents the cookies from spreading too much during baking.
- Slice the cookies evenly: Slice the cookies to a consistent thickness to ensure that they bake evenly.
- Watch the baking time: The baking time may vary depending on your oven, so keep a close eye on the cookies and adjust the baking time as needed.
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Chill Time: 4 hours (minimum)
Total Time: 4 hours 35 minutes (minimum)
Nutritional Information (per cookie): (Note: Estimated values, actual values may vary)
Calories: 150 Protein: 2 grams Sodium: 30 milligrams
Conclusion
These Easy Pecan Shortbread Cookies are a testament to the fact that sometimes the simplest recipes are the most satisfying. With their buttery, crumbly texture and rich pecan flavor, they’re sure to become a favorite in your baking repertoire. Whether you’re baking for a special occasion or simply craving a delicious homemade treat, these cookies are a guaranteed crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to enjoy the delightful taste of these melt-in-your-mouth pecan shortbread cookies!
5 Questions and Answers About This Recipe:
Q1: Can I use salted butter instead of unsalted butter?
A: While unsalted butter is generally recommended for baking because it allows you to control the amount of salt in the recipe, you can use salted butter in a pinch. If you do, reduce the amount of salt in the recipe by ¼ teaspoon. Keep in mind that the flavor of the cookies may be slightly different if you use salted butter.
Q2: Can I use a different type of nut instead of pecans?
A: Yes, you can substitute other nuts for pecans in this recipe. Walnuts, almonds, or hazelnuts would all be delicious alternatives. Just be sure to chop the nuts finely before adding them to the dough.
Q3: Can I freeze the cookie dough?
A: Absolutely! This cookie dough freezes beautifully. Simply wrap the dough log tightly in plastic wrap and then place it in a freezer bag. The dough can be frozen for up to 2 months. When you’re ready to bake the cookies, thaw the dough in the refrigerator overnight and then proceed with the recipe as directed.
Q4: My cookies spread too thin during baking. What did I do wrong?
A: There are a few reasons why your cookies might have spread too thin during baking. One possibility is that your butter was too soft. Make sure your butter is softened but not melted. Another possibility is that you overmixed the dough. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in cookies that spread too much. Finally, make sure that your oven temperature is accurate. If your oven is too hot, the cookies may spread too quickly.
Q5: Can I add chocolate chips to these cookies?
A: While these cookies are delicious as is, you can definitely add chocolate chips for an extra touch of sweetness. Simply fold in ½ cup of chocolate chips along with the pecans. Dark chocolate chips would be a particularly good complement to the pecan flavor.
