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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I made a HIT giving these cookies to a neighbor! They loved them! I kept a few for myself, they’re already gone. Thank you, Jenn!
These are the first shortbreads I’ve made and they are the BOMB. Literally perfect.
My husband thinks these are the best cookies I’ve ever made and that’s saying something Because I use to be a pastry chef and have made thousands of dessert recipes over the years.
I made these over the weekend as part of my plan to make Christmas cookies ahead of time and then freeze them. Well, there were fewer to freeze than I expected as they were gobbled up! Delicious.
I chose this recipe, over so many others, because it had less butter and only 1/2 cup 10X sugar. I left out the additional roll in demerara sugar . Was not missed at all.
This cookie delivers a buttery nut flavor with the melt in your mouth goodness of the perfect shortbread.
I made these last night and I found the dough to be extremely dry. I felt like I was missing something as the dough was so crumbly. I was able to make the log, chilled for over 3 hours, glazed with the egg yolk and rolled in the sugar. They took a minute or 2 longer to bake than listed. But they were so dry and crumbly (I hate to re-use the words but I can’t think of a better description). They tasted just ok. I have made over 100 of your recipes and this is the first one I felt was a fail.
Hi Terri, I’m sorry you had a problem with these! Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference.
Could I use lavender flowers in this recipe? If so, when should I add them?
You’ve stumped me there, Pearl! I’ve never cooked with lavender flowers so I really can’t say — sorry! If you do try it, I’d love to hear how they turn out. 🙂
Hate to write a negative review, but these did not work for me. Perhaps I over mixed the dough in an attempt to get it to come together, but I STRUGGLED to shape it into a log, Even after chilling overnight, they crumbled when I cut them…a big mess. Baking for 18 minutes as the recipe suggested, the bottoms were a darkish brown.
Also, I found the vanilla flavor overwhelming, maybe that’s because I use the expensive Madagascar vanilla. threw it all out. Any thoughts Jenn?
Hi Carol, sorry you had a problem with these! I haven’t heard any feedback similar to this so I’m wondering if by any chance you may have made a measuring error?
measured exactly…I do think that the Madagascar Bourbon Vanilla at 40 bucks for the 8 ou bottle (so good, never use anything else) is richer and more intense than McCormick
I don’t think the vanilla would’ve accounted for the problems you had. That’s a head-scratcher as I’m not really sure what could’ve gone wrong. Sorry these didn’t work out for you!
Can these Pecan Shortbread Cookies be made with a gluten-free flour?
Hi Teresa, I haven’t tried these with gluten-free flour. Oftentimes, readers will have commented if they’ve tried a recipe with gluten-free flour and have been successful but it doesn’t look like anyone has mentioned that in the comments so far, so you may be the guinea pig. 🙂 That said, I think you can get away with it. My many readers have commented that they have great luck with King Arthur gluten-free flour if you want to give that a try. Please LMK how these turn out if you try them!
Hi Jen
I just wanted to say that I have tried to date about 6 of your baking recipes and they have all turned out brilliantly. I love baking and since retiring my love of baking has taken off again. Thank you for such great recipes. It’s not often that a recipe works to perfection but yours do!
Thought I’d try falafel tomorrow. I’ve read a few people have had problems with them not staying together. Will give it a go.
Kind regards
Andrea