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Butter Pecan Shortbread Cookies

Butter Pecan Shortbread cookies will melt in your mouth. They keep for at least a week. 

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 25 mins
Servings: 2 dozen cookies
Calories: 1445 kcal
Course: Baked Goods
Cuisine: British

Ingredients

  • 1/3 cup ground pecans
  • 1/3 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon freshly ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2 Tablespoons cornstarch
  • 3/4 cup unsalted butter room temperature
  • 2/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon pure maple syrup
  • 1/2 cup pecan halves

Instructions

    Cup of Yum
  1. In a medium bowl, stir together the ground pecans, cornmeal, flour, cinnamon, salt and cornstarch.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or with a sturdy bowl and wooden spoon, cream together the butter and powdered sugar. Beat well, for about two minutes, stopping the mixer and scraping down the sides as needed. Add the vanilla and beat again.
  3. Tip in the bowl of dry ingredients into the creamed butter. Mix on low until ingredients are just combined. It's okay if it's a little crumbly.
  4. Empty the bowl of cookie dough onto a large rectangle of parchment paper. Use your hands to bring the dough together into a ball. Cover the dough with a second sheet of parchment paper and press to flatten slightly
  5. Use a rolling pin and roll the cookie dough to an even ¼ inch thickness. Approximately a 9x14 oval. Slide the parchment–pressed dough onto a baking sheet and place in the refrigerator. Chill for at least 30 minutes or up to overnight.
  6. Line a rimmed baking sheet with parchment. Dip a 2-inch round cookie cutter into flour and cut out circles in the rolled dough. Place on the prepared baking sheet, 2 inches apart. When all the cookies have been cut out, chill for another 15 minutes.
  7. Preheat oven to 325F. Dab the tops of the cookies with maple syrup using a pastry brush. Lightly press a pecan half into the center of the cookies. (I leave half the cookies plain)
  8. Place on the middle rack of the oven and bake 20-25 minutes or until lightly golden around the edges. Remove the pan from the oven and cool the cookies on pan for 10 minutes, then transfer to a cooling rack to cool completely.

Nutrition Information

Calories 1445kcal (72%) Carbohydrates 127g (42%) Protein 14g (28%) Fat 101g (155%) Saturated Fat 47g (235%) Cholesterol 183mg (61%) Sodium 596mg (25%) Potassium 364mg (10%) Fiber 8g (32%) Sugar 48g (96%) Vitamin A 2127IU (43%) Calcium 70mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 2dozen cookies

Amount Per Serving

Calories 1445

% Daily Value*

Calories 1445kcal 72%
Carbohydrates 127g 42%
Protein 14g 28%
Fat 101g 155%
Saturated Fat 47g 235%
Cholesterol 183mg 61%
Sodium 596mg 25%
Potassium 364mg 8%
Fiber 8g 32%
Sugar 48g 96%
Vitamin A 2127IU 43%
Calcium 70mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.