Pecan Shortbread Cookies
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Rolled in coarse sugar, these sophisticated pecan shortbread cookies are long on buttery, nutty flavor.
If you’re a fan of my classic shortbread cookies, these buttery, sugar-crusted pecan shortbread cookies are a must-try. The recipe comes from my friend Lisa Kolb Ruland, a self-described recovering lawyer turned CIA-trained pastry chef. Lisa has worked in some of New York City’s top bakeshops, and she is also the voice behind the lovely blog Unpeeled, where she shares trusted recipes. Lisa describes these cookies as “sweet but not cloying, hearty and nutty but still delicate…a standout.” I have to agree—they are one of the most delicious cookies I have ever made. If you’re looking for something sophisticated to nibble on with coffee or tea, a gift-worthy treat to share with friends or neighbors, or just a fun baking project, these cookies fit the bill.
“The best batch of shortbread I’ve ever made…thank you so much for sharing this recipe. It is perfect!”
What You’ll Need To Make Pecan Shortbread Cookies
- Chopped Pecans: Add a nutty flavor and crunchy texture. Toasting them, as the recipe indicates, deepens their slightly sweet flavor.
- Butter: Provides richness and moisture to the cookies.
- Confectioners’ Sugar: Adds sweetness and helps achieve a tender dough.
- Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
- All-Purpose Flour: Provides structure to the cookies. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Egg Yolk: Helps the sugar adhere to the dough and adds richness.
- Demerara or Turbinado Sugar: The large crystals create a sweet, crunchy coating on the cookies’ edges.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by toasting the pecans in a 350°F-oven for about five minutes to bring out their flavor. Let the pecans cool on the baking sheet while you prepare the cookie dough.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar, vanilla, and salt.
Beat until smooth and lightened a bit, two to three minutes.
Scrape the bowl with a spatula and add the flour.
Mix on low speed until just combined.
Add the toasted pecans.
Mix on low speed until evenly incorporated.
Turn the dough onto a clean countertop lightly dusted with flour. Dust the dough with a little flour as well.
Shape and roll into a squared log between 1-1/2 to 2 inches wide and 1-1/2 to 2 inches high, dusting with more flour as necessary. Wrap the dough in plastic wrap or parchment paper and chill for at least one hour or overnight, until the dough has gotten very firm.
Once chilled, slice the chilled log into two halves. Brush the log with a beaten egg yolk.
Roll the logs in demerara sugar, pressing as necessary, until fully coated. If there are any areas of the log that are bare, sprinkle with the demerara sugar to cover.
Use a serrated knife to slice each log into about 12 individual cookies, each about 1/2-inch thick. Place the cookie slices onto the prepared baking sheets, leaving about 2 inches of space between each.
Bake until lightly golden, 18 to 20 minutes.
Let the cookies cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
Make-Ahead, Freezing & Storage Instructions
The cookies will keep in a covered container at room temperature for up to a week. They can also be frozen. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. If you’d like to freeze the dough before baking, shape it into a squared log, then wrap it securely in plastic wrap and then a layer of foil; freeze for up to 3 months. When ready to bake, remove the log from the freezer, thaw it until pliable, and then proceed with the recipe.
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Pecan Shortbread Cookies
Rolled in coarse sugar, these sophisticated pecan shortbread cookies are long on buttery, nutty flavor.
Ingredients
- ¾ cup chopped pecans
- 10 tablespoons (1¼ sticks) unsalted butter, softened
- ½ cup confectioners' sugar
- 2 teaspoons vanilla extract
- Scant ¾ teaspoon kosher salt
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for dusting
- 1 egg yolk, beaten
- ¼ cup demerara or turbinado sugar (Note: You'll use less than this, but you need extra to roll the dough in.)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place the pecans on a baking sheet and toast for around five minutes, until fragrant. Cool on the baking sheet. (The nuts can be toasted and stored at room temperature.)
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, vanilla, and salt until smooth and lightened a bit, two to three minutes. Scrape the bowl with a spatula. Add the flour and mix on low just until fully combined. Add the pecans and mix until evenly combined.
- Turn the dough onto a clean countertop lightly dusted with flour. Dust the dough with a little flour. Shape and roll into a squared log between 1½ to 2 inches wide and 1½ to 2 inches high, dusting with more flour as necessary. Wrap the dough in plastic wrap or parchment paper and chill for at least one hour or overnight, until the dough has gotten very firm.
- Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
- Lightly beat the egg yolk and ½ teaspoon of water in a small bowl and set aside. Pour the demerara sugar into a rimmed baking sheet or shallow casserole pan. Slice the chilled log in half to make it more manageable. Working with one log at a time, brush all sides of the log with the egg yolk mixture, then roll in the demerara sugar, pressing as necessary, until fully coated. If there are any areas of the log that are bare, sprinkle with the demerara sugar to cover.
- Use a serrated knife to slice each log into about 12 individual cookies, each about ½-inch thick. Place the cookie slices onto the prepared baking sheets, leaving about 2 inches of space between each. Bake, rotating from top to bottom and front to back halfway through, until lightly golden, 18 to 20 minutes. Let the cookies cool on the baking sheets for a few minutes, then transfer to a rack to cool completely. The cookies will keep in a covered container at room temperature for up to a week.
- Freezer-Friendly Instructions: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. If you'd like to freeze the dough before baking, shape it into a squared log, then wrap it securely in plastic wrap and then a layer of foil; freeze for up to 3 months. When ready to bake, remove the log from the freezer, thaw it until pliable, and then proceed with recipe.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 112
- Fat: 7g
- Saturated fat: 3 g
- Carbohydrates: 10 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 51 mg
- Cholesterol: 19 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious! I made a double batch of the cookies. I made the dough and cut the logs in half before wrapping in plastic wrap and chilling overnight. I subbed turbinado sugar for demerara and used my stainless steel bench scraper to measure the cookies and slice them. I baked the first batch for 22 minutes. For the third and fourth logs, I cut the cookies thinner, making 16 cookies rather than 12 per log. One egg yolk was plenty for the wash on the double batch of dough. I sprinkled the leftover turbinado sugar over the tops of the cookies and baked them 19 minutes. So good! And such a nice treat for my husband (and me, too)!
I think these are one of the best cookies–over all of the cookies ever!
My first batch was overbaked (lost track of time…) and they were still absolutely delicious! Second batch I set the timer, and wow! These are the best shortbread cookies I’ve ever made or eaten…next time I will double or triple the recipe.
Hi Jenn, I am most definitely going to make these cookies thank you! So I have a couple of questions for ya… since we are just the two of us, my hubby and me, what is the best way to bake a few for now and more later? May I freeze a roll for later or is it preferable to bake all then freeze the cookies? I don’t want to cut the recipe in half as I am positive we’re going to love these cookies… we’re pecans freaks! Lastly, he’s a sweets guy and I’m less sweet. I read if I didn’t sugar the outside to cut back on the salt but how about I leave the recipe as is, but only sugar one roll and leave the other sans sugar? This leads me into the other part of this question, is the egg wash to help the sugar cling and therefore my roll is sans egg?
As always, thank you for your help, Jenn! Love, love your recipes!
Hi Dawn, So glad you like the recipes! You can freeze the cookies either before or after baking them. See the Freezer-Friendly instructions at the bottom of the recipe. You mentioned that you’re not so into sweets. These cookies are not terribly sweet. That said, if you want to omit the sugar on one log, I’d just keep the amount of salt the same so you don’t have to make 2 different batches. (You may want to add a very light coating of sugar on “your” log as the texture of the sugar really elevates the cookie.) And last, yes, the egg wash is to help the sugar adhere. Hope that helps!
Can this made without nuts?
Thank you
Nabeela
Sure, that should work. Enjoy!
Hi Jenn, I can’t find Demerara sugar in my supermarket. Can I use light brown sugar or would you recommend granulated sugar?
Hi Angela, either light brown or granulated sugar will work here. Enjoy!
You said to make the log 1 1/2-2″ wide but how long should this log be?
Hi Nancy, I’m not 100 percent sure how long it should be, but the log should be 1-1/2 to 2 inches wide and 1-1/2 to 2 inches high. Hope you enjoy!
I love shortbread cookies and this looks so easy. What do you think about using almond extract?
Hi Anne, I think almond extract would be really nice here; I’d replace 1/4 tsp of the vanilla with it (a little goes a long way). Please let me know how it turns out. 🙂
Made these today & they were so good! At first I thought something went wrong because my dough seemed kind of dry. But once I started working it with my hands it came together. Did not have the fancy sugar but used granulated. You def need the sugar on the outside as the dough is not very sweet. Will def make again but next time a double batch 😘
Hi Jenn
First time I ‘ve had a measurement question….
I attempted shortbread recipe using 10 tablespoons of butter ( about 150g) and the dough didn’t come together. Rolled it up in plastic and in fridge.
I went back and checked recipe….
I’m wondering if 10 tablespoons of butter should be 20 tablespoons?
I think 20= 1 1/4 cups vs 10 = 5/8?
Or maybe I’ve made an error somewhere else
Thanks from
Bud
Hi Bud, 10 tablespoons (140 g) is correct. If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. Hopefully that will help.
Hey Bud, mine was like that too until I worked it into the log with my hands.
Would leaving the sugar off the rim work?
Hi Daisy, I think it’s the best part but if you want to omit it, I would reduce the salt by 1/4 tsp. (If you don’t have coarse sugar on hand, you can use granulated.)
Hi Jenn,
These look amazing! With our current situation, I don’t have any coarse sugar on hand. Would this work with regular sugar or do you have any other ideas? Love you and your site – you’re part of our family. 🙂
Thanks,
Ingrid
Hi Ingrid, I think regular granulated sugar will work. So happy your family enjoys the recipes! 💕
Hi Jenn, just to confirm, slicing vertically means cut log lengthwise. If I want to form round logs that do not need to be halved what diameter should each log be?
Thanks,
MP
Hi MP, Sorry for the confusion. Just cut the long log in half to make two shorter halves so they are more manageable. A round log would be about 2 inches in diameter.
My kids and couldn’t get enough of these! I had to make 2 batches!
I made the cookies and they are delicious! Came together beautifully