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Butter Pecan Shortbread Cookies

Annacia *


Shortbread cookies are a must to make for the holidays, and these pecan-filled, buttery biscuits are simply irresistible. Be sure to use real butter, not margarine, for best flavor. PLEASE, watch them as they bake.


☆☆☆☆☆ 0 votes

makes 2 1/2 dozen
30 Min
15 Min


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1 c
unsalted butter
1/2 c
light brown sugar
2 c
1 c
ground pecans
2 tsp
pure vanilla extract

How to Make Butter Pecan Shortbread Cookies


  • 1Line 2 cookie sheets with parchment paper or silicon mat.
  • 2In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.

    Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
  • 3Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
  • 4Preheat oven to 325 degrees F (160 degrees C).

    By hand, roll dough into 1-inch balls.
  • 5Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass)
  • 6Place sheets in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.

    Remove from pan and let cool on a rack.

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About Butter Pecan Shortbread Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free

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