Buttery Pecan Shortbread Cookies | Cleveland Cooking
109kcal
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
- ¼ cup sugar
- ¼ cup finely chopped pecans
Equipment
- 2 ¼ inch square dowels For rolling out dough
- 1 2 ½ inch round cookie cutter I have found that this size works best for baking.
- 1 Parchment paper So the dough does not stick to the rolling surface and to line the baking sheet.
- 1 Baking sheet Aluminum pans for baking control the heat better than darker ones
Method
- In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter, brown sugar, and granulated sugar until smooth. Add the vanilla and mix again. Scrape down the sides of the bowl.
- Add the flour, cinnamon, and sea salt. Mix on low until just combined. Add the chopped pecans and mix until evenly distributed.
- Divide the dough in half. Roll each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor development.
- When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Mix the edge coating sugar and pecans on a flat plate.
- Unwrap the chilled logs. Roll the outside of each log in the sugar-pecan coating. Slice into rounds about a quarter inch thick using a sharp knife.
- Place the cookies 2 inches apart on the prepared baking sheet and bake for 12 to 14 minutes until the edges are light golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Serving24 cookiesCalories109kcalCarbohydrates18gProtein2gFat3gSaturated Fat0.3gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.003gCholesterol0.2mgSodium26mgPotassium38mgFiber1gSugar9gVitamin A5IUVitamin C0.1mgCalcium9mgIron1mg
Notes
- Accuracy Matters We highly recommend weighing your flour with a kitchen scale for the best texture. If using cups, use the "spoon and level" method.
- Storage Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough The unbaked dough logs can be frozen for up to 3 weeks. Thaw in the refrigerator overnight before slicing.
- Nut Variations Feel free to swap pecans for walnuts or pistachios if you prefer a different flavor.