Butter Pecan Shortbread Cookies Recipe

This recipe combines softened butter with brown and white sugars to create a light, fluffy base. An egg and vanilla extract are mixed in before folding in all-purpose flour and chopped pecans to add texture and nutty flavor. The dough is shaped into logs, wrapped, and chilled to firm up for neat slices.

Once chilled, the dough logs are sliced into rounds about half an inch thick, arranged with space on parchment-lined cookie sheets, and baked until lightly golden. The resulting shortbread cookies balance crisp edges and a tender center with a buttery pecan richness enhanced by the caramel notes from the sugars.

These cookies store well in an airtight container for up to three days, making them convenient for making ahead and serving with coffee or tea as a treat.