Buttery Pecan Shortbread Cookies (Easy Slice & Bake)

Name: Buttery Pecan Shortbread Cookies (Easy Slice & Bake)
Prep time: 30 min
Cook time: 14 min
Total time: 284 min
Ingredients: 2 sticks of room temperature unsalted butter; ½ cup of packed brown sugar. I used light brown sugar.; ¼ cup of granulated sugar; 2 teaspoons of vanilla extract; 2 ¼ cups all purpose flour; ½ teaspoon of ground cinnamon; ¼ teaspoon of sea salt; ¾ cup of finely chopped pecans; 1/4 cup sugar; 1/4 cup finely chopped pecans

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A beloved cookie for any season, this pecan shortbread recipe features buttery dough enriched with crunchy pecans and aromatic Vietnamese cinnamon or your favorite cinnamon. The key to success is chilling the dough for several hours or overnight, which makes it easier to handle and enhances the flavor. These make-ahead cookies are perfect for holidays or anytime you want a delicious treat ready to bake.

Why You'll Love These Slice-and-Bake Cookies

The Ultimate Make-Ahead: This is a classic "icebox" cookie. You can keep the dough logs in the fridge for days (or freezer for weeks) and just slice off fresh cookies whenever you need them.
Buttery & Nutty: The high butter content and toasted pecans give these a rich, melt-in-your-mouth texture that isn't too sweet.
No Rolling Pin Needed: Unlike cut-out cookies, you just shape these into a log and slice. No mess!

Ingredients for the Pecan Shortbread

Unsalted Butter This provides the base flavor and the "short" texture. Using unsalted butter allows you to control the salt level. It must be at room temperature to cream properly with the sugars.
Brown Sugar (Light) This adds moisture and a slight molasses flavor, which pairs beautifully with the pecans. It helps keep the cookies tender.
Granulated Sugar Used in the dough for sweetness and on the edges for a delightful sparkly crunch.
Vanilla Extract A splash of vanilla enhances the buttery and nutty flavors.
All-Purpose Flour This provides the structure. Measuring accurately is vital so the cookies are not too dry.
Ground Cinnamon Vietnamese cinnamon adds a warm boost that cuts through the richness of the butter.
Pecans Finely chopped pecans distribute nutty flavor in every bite. Toasting them briefly before adding them to the dough can deepen their flavor.
Sea Salt A pinch of salt balances the sweetness and makes the butter flavor pop.

Why This Recipe Works

The Science of Temperature The secret to the melt-in-your-mouth texture lies in the chilling process. By letting the dough rest in the fridge for at least four hours, the butter solidifies completely. This prevents the cookies from spreading too quickly in the oven, ensuring they stay thick and tender rather than turning into thin, crispy wafers.
Flavor Deepening Resting the dough does more than just help with texture. It allows the flour to fully hydrate and the vanilla and cinnamon flavors to meld with the butter. This patience results in a much deeper, more complex flavor profile than cookies that are baked immediately.
Textural Contrast This recipe balances textures beautifully. The brown sugar in the dough keeps the interior soft and sandy, while the granulated sugar and pecan coating on the edges provide a delightful crunch with every bite.
Stress-Free Baking The "icebox" method is ideal for busy schedules. By separating the prep work from the baking time, you can have fresh, warm cookies ready in under 15 minutes without any messy bowls or mixers to clean up on the day you bake.

How to Make the Pecan Shortbread Cookies

Cream the Butter and Sugars In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), cream the room temperature butter, brown sugar, and ¼ cup of granulated sugar together. Beat until the mixture is smooth. Add the vanilla extract and mix again. Remember to scrape down the sides of the bowl to ensure everything is incorporated.
Add Dry Ingredients Add the all-purpose flour, cinnamon, and sea salt to the wet ingredients. Mix on low speed until the flour is just combined.
Fold in Pecans Add the finely chopped pecans and mix until they are evenly distributed and the dough looks thick and uniform.
Shape the Logs Divide the dough in half. Place each half on a piece of plastic wrap. Roll the dough into two logs, each about 2 inches in diameter. You can use a ruler to help keep the logs straight and round.
Chill the Dough Wrap the logs tightly in the plastic wrap. Refrigerate for at least 4 hours, or ideally overnight. This chilling time allows the flavors to meld and the butter to firm up.
Prep for Baking When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Coat and Slice Mix the remaining ¼ cup sugar and finely chopped pecans for the coating on a flat plate. unwrapped the dough logs. Roll the outside of each log in the sugar-pecan mixture. Using a sharp knife, slice the log into rounds about ¼-inch thick.
Bake Place the cookies 2 inches apart on the prepared baking sheet. Bake for 12–14 minutes, or until the edges are light golden brown.
Cool Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely.

Rolling and Cutting the Dough

Keeping Your Dough Round One of the biggest challenges with slice-and-bake cookies is preventing the log from getting a flat bottom while it sits in the fridge. Here are a few tricks to help.

The Ruler Method As you mentioned, using a ruler is a great technique. Place the rough log on a piece of parchment paper. Hold a ruler on edge against the long side of the dough and pull the bottom sheet of parchment toward you. This tension forces the dough against the ruler, creating a tight, smooth cylinder.
The Paper Towel Tube Hack To keep the log round while it chills, cut a slit down the length of an empty paper towel roll. Slide your wrapped dough log inside. The cardboard curve will cradle the dough and prevent it from flattening on the shelf.
Rotate Regularly If you don't have a tube handy, simply rotate the dough log a quarter turn every 30 minutes for the first two hours of chilling. This ensures gravity doesn't flatten one side before the butter hardens.

Slicing Without Crumbing If your dough is very cold, it might crumble when you slice it. Let the log sit on the counter for about 5 to 10 minutes before cutting. Use a sharp, thin knife and rotate the log slightly after every few cuts to keep it round.

The "After-Cut" Roll You mentioned that rolling the edges in the nut mixture after slicing gave you more control. This is actually a fantastic expert tip! It ensures the coating is even and prevents the nuts from falling off or getting crushed during the slicing process. It also helps you reshape any cookies that might have become slightly oval during cutting.

Don't Overmix Once you add the flour, stop mixing as soon as you see the white streaks disappear. Overmixing develops gluten, which can make shortbread tough instead of tender.

FAQ's:

Can I make the pecan shortbread dough ahead of time?

Yes, this recipe is perfect for making ahead. The dough requires at least 30 minutes of chilling and can be refrigerated overnight.

How should I measure the flour for best results?

The most accurate way is by weight, but if using cups, use the spoon-and-level method to avoid over-packing.

How thick should I slice the shortbread before baking?

Slice the dough about ¼ inch thick for even baking and the ideal cookie texture.

Can I freeze the dough?

Yes wrap it very tight I personally have not kept them in the freezer longer than three weeks.

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