Description
These Buttery Pecan Shortbread Cookies are a delightful treat with a rich, crisp texture and a nutty, buttery flavor. Toasted pecans add a wonderful crunch, while the sprinkle of sugar on top lends a subtle sweetness and sparkle. Perfect for sharing or enjoying with a cup of tea, these cookies are simple to prepare and bake to golden perfection in just 1 hour and 30 minutes.
Ingredients
Scale
Cookies
- 1 cup Unsalted Butter (Softened to room temperature)
- 1/2 cup Powdered Sugar (Sifted)
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour (Measured accurately)
- 1 cup Chopped Pecans (Toasted and cooled)
- 1/4 teaspoon Salt
Topping
- 2 tablespoons Extra Sugar (For sprinkling on top)
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them in the oven for 5-7 minutes until golden and fragrant. Remove and allow to cool completely.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and sifted powdered sugar together on medium speed for 2-3 minutes until the mixture is light, fluffy, and well combined.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract until fully incorporated. Gradually add the all-purpose flour and salt, mixing gently until just combined to avoid overworking the dough.
- Incorporate Pecans: Fold the toasted, cooled pecans into the dough until they are evenly distributed throughout.
- Chill Dough: Shape the dough into a log or press it into a disk. Wrap tightly with plastic wrap and refrigerate for at least 1 hour to firm up the dough, making it easier to slice and bake.
- Slice and Prepare for Baking: Once chilled, slice the log into 1/4-inch thick rounds or cut the disk into triangles. Arrange the pieces on a parchment-lined baking sheet, leaving space between them.
- Sprinkle Sugar and Bake: Lightly sprinkle extra sugar on top of each cookie. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, indicating the cookies are baked through.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they set properly and maintain their shape.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Chilling the dough is essential to prevent spreading during baking and to develop flavor.
- Toast pecans to enhance their flavor and crunchiness.
- Store cookies in an airtight container at room temperature for up to one week.
- Cookies can also be frozen after baking for up to 3 months.
