Pecan Shortbread Cookies Recipe
User Reviews
4.9
Pecan Shortbread Cookies Recipe
Description
Pecan Shortbread Cookies Recipe showcases a buttery dough enriched with toasted pecans and a warm touch of cinnamon. The inclusion of dark rum or vanilla extract adds subtle complexity. Mixing the butter and confectioners' sugar until fluffy creates a light base before folding in the dry ingredients and pecans. Shaping the dough into a log and chilling it firms the dough for easier slicing and prevents excessive spreading during baking, resulting in cookies with a delicate crumble and even texture.
The toasted pecans add a crunchy contrast to the tender shortbread, while the cinnamon brings gentle warmth to each bite. This recipe balances richness and nuttiness, making it suitable for enjoying alongside a hot beverage or sharing during gatherings.
By measuring flour accurately using a scale and fully softening the butter before mixing, users ensure the cookies achieve their intended crumbly and moist texture without dryness or toughness. The dough log can be refrigerated for up to 72 hours before slicing and baking, making it convenient for advance preparation.
Ingredients
- 10 tablespoons butter room temperature (140g, unsalted
- ⅔ cup confectioners' sugar (80g)
- 2 teaspoons dark rum or vanilla extract
- ¾ teaspoon kosher salt
- 1½ cups all-purpose flour (180g)
- ½ teaspoon cinnamon
- ¾ cup pecan toasted (83g, coarsely chopped
Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter, confectioners’ sugar, vanilla, and salt at low speed just until combined. Increase the speed to medium and beat for about 3 minutes, until fluffy.
- In a medium bowl, whisk together the flour and cinnamon.
- Add the flour mixture to the butter mixture and beat on low until almost combined. Scrape the sides and bottom of the bowl then add the chopped, toasted pecans. Mix on low until fully combined.
- Turn the dough out onto a lightly floured surface and lightly flour your hands. Roll the dough into a log shape, about 2 inches in diameter, then wrap in parchment paper or plastic wrap. Refrigerate for at least 2 hours, or until firm (up to 72 hours).
- About 20 minutes before you are ready to bake, place one oven rack in the top third of the oven and one in the bottom third. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Remove the cookies from the refrigerator and slice the logs into cookies about ½-inch thick.
- Place the cookies on the prepared baking sheets, leaving about 1-inch of space between each.
- Bake for 10 minutes, then rotate the baking sheets from the upper to lower racks in the oven and turn them 180 degrees. Bake for another 10 minutes or until golden brown.
- Let the cookies rest for about 5 minutes on the sheet tray, before transferring them to a wire rack to cool completely.
Notes
- Weigh the flour for accuracy to avoid dry cookies; if unavailable, fluff and level the flour carefully.
- Use room temperature butter to help create a fluffy dough and better texture.
- Toast pecans before adding to the dough and let them cool completely for best flavor and texture.
- Chill the shaped dough log at least 2 hours to firm it for easier slicing and to prevent cookies from spreading too much during baking.
- Use a paper towel roll with a slit to mold and keep the dough log round while chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 126mg | 5% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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