Pecan Shortbread Cookies
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
By far the best shortbread cookies I’ve ever made, or ever eaten! They are not too sweet, melt in your mouth, and the Kosher salt is a perfect addition! My friends all think I am a cookie queen – but it’s really Jen’s recipes that rule!
Hi Jen, can I substitute almond flour and monk fruit sugar instead of turbinado sugar and conf. Sugar?
Hi Sheila, It’s hard to say without trying them that way. For the best results, I’d stick with the recipe. Sorry!
What could I use instead of the egg wash to keep the recipe egg free?
Hi SHAD, You could use milk or cream in place of the egg. Enjoy!
These are dangerously good! They are so so good and everyone always raves about them. The only thing I do differently is I bake each half-log by itself. When I made this the first time, I felt like my oven wasn’t baking both pans evenly… even with the rotation instructions. Now I cut the log in half, put one half back in the fridge, and work with just one at a time. Of course, it takes me longer to bake them, but I don’t mind. I like mine a little less browned, so I’m closer to the 18-minute mark (rotating front-to-back at 9 minutes).
Nice recipe EXCEPT way too salty. I made a double batch, but cut salt to 1tsp total and still found them noticeably salty. (Yes, my butter was unsalted). Brown sugar crust burnt on the bottom pan, despite rotation. I’d cut the salt way down and do one pan at a time if I used the recipe again.
This is my favorite shortbread recipe! It’s much more interesting & flavorful than the usual shortbread because of the nutty flavor that the pecans impart. You use much less butter & sugar than a typical shortbread recipe so they’re not overly rich or greasy or sweet like most shortbreads. However, I use more than the recommended 1/4 c of demerara sugar to roll them in so that the rim of the cookies are very coated. It gives great flavor and texture to the cookie. I love the convenience of refrigerating them overnight. They also freeze well so that you can make them & enjoy them all year round.
These pecan shortbread cookies are probably one of my favorite cookies – I love how nutty they are, and they melt in your mouth. Rolling the log in demerara sugar and pressing it in the dough is brilliant. It makes them extra pretty once baked.
This is bang on a great recipie we all loved it
This has become my favorite cookie recipe. So delicious and easy to make! Family loves them!
These cookies are sooo yummy! I’ve never made anything like this so it was fun to do something different. They are great with coffee.
These are just the best! I made them for the first time this past Christmas. Followed the recipe to the letter. Melt in your mouth cookies! Had to make more. I would suggest these anytime really. Don’t wait for Christmas! Great with a cup of tea.