Easy Make Ahead Pecan Shortbread Recipe
Servings: 24 cookies
Calories: 109kcal
Learn how to make pecan shortbread with this simple recipe. Our guide includes expert tips on chilling the dough and the secret to rich flavor for the best results every time.
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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
Mixture for edges
- 1/4 cup sugar
- 1/4 cup finely chopped pecans
Instructions
- In a stand mixer bowl with paddle attachment or large bowl with hand mixer, cream butter, brown sugar, and granulated sugar. Then beat in vanilla. Be sure to scrape down the sides of the bowl.
- Next add flour, cinnamon, and sea salt. Then add chopped pecans and beat until combined and thick.
- Roll the dough into two equal logs around two inches or so and then wrap in plastic. I refrigerated mine overnight and they came out great! The second log I baked after two days in the fridge and they were just as good. The minimum chilling the dough needs is at least 5 hours.
- After refrigerated, cut dough around ⅜ to ½ inch thick. Mix sugar and chopped pecans. Roll edge in sugar and place two inches apart on a lined baking sheet. I rolled the edges after cutting because I thought I could control it more. I tried to roll the log and it didn’t work for me.
- Bake at 350 for 12-14 minutes or until light brown around the edges. After baking allow cookies to cool for a few minutes before transferring to a wire rack.
Nutrition
Serving: 24 cookies | Calories: 109kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 26mg | Potassium: 38mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg