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–+ servings

Pecan Shortbread Cookies

Pecan shortbread cookies arranged on black plates with milk bottles and pecans.
Buttery slice-and-bake pecan shortbread cookies filled with finely chopped pecans and finished with a crisp turbinado sugar and pecan edge.
Marina Sestan
Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 4 hours
Total Time 4 hours 29 minutes
Serving Size 16 cookies

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Plastic wrap
  • Sharp chef's knife
  • Two baking sheets
  • Parchment paper

Ingredients

For the cookies

  • 1 cup unsalted butter softened [227 g]
  • ½ cup packed light brown sugar [100 g]
  • ¼ cup granulated sugar [50 g]
  • 2 teaspoons pure vanilla extract [10 ml]
  • 2 ½ cups all-purpose flour [300 g]
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt [3 g]
  • 1 cup finely chopped pecans [110 g]

For the coating

  • ¼ cup turbinado sugar [50 g]
  • ¼ cup finely chopped pecans [28 g]

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
    Butter and sugars in a mixer beside flour added to pecan shortbread cookie dough.
  • Mix in the vanilla. Add the flour, cinnamon and salt, then mix on low just until no dry flour remains. Mix in the chopped pecans. Do not continue beating once the dough comes together.
    Finely chopped pecans added to shortbread dough beside the mixed pecan dough.
  • Press the dough together and shape it into an 8-inch log about 2 inches in diameter. Wrap it tightly in plastic wrap and roll it gently on the counter to smooth the sides.
    Plastic-wrapped pecan shortbread dough log on parchment paper before slicing.
  • Refrigerate the dough for at least 4 hours, or until firm. The wrapped log can be refrigerated for up to 3 days.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Combine the turbinado sugar and 1/4 cup chopped pecans in a shallow dish. Unwrap the chilled log and roll it in the coating, pressing gently to help it stick.
    Pecan shortbread dough rolled in turbinado sugar and pecans beside sliced cookie dough.
  • Cut the log in half, then cut each half into eight equal slices for 16 cookies. Place the slices cut-side down on the prepared baking sheets, leaving about 2 inches between them.
  • Bake for 12 to 14 minutes, until the centers are set and the bottom edges are pale golden. Avoid waiting for the tops to brown.
    Baked pecan shortbread cookies cooling on a wire rack.
  • Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
    Broken pecan shortbread cookie showing the crisp crumb and pecan pieces.

Notes

  • Measure the flour by weight if possible. Too much flour is the most common reason shortbread becomes dry and difficult to slice.
  • If the coating does not stick, let the cold log rest for 5 minutes and press the coating on. Brush it with a very small amount of water only if needed.
  • Espresso variation: Omit the cinnamon and add 2 teaspoons instant espresso powder with the flour.
  • Store cooled cookies in an airtight container for up to 3 days, or freeze them for up to 2 months.
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