Pecan Shortbread Cookies + Video
Sometimes, a cookie comes into your life and changes everything.
Well, maybe not everything. But definitely some things. Like the amount of butter you start buying. And the amount of pecans. Because said cookies simply must be made countless times over, batches and batches and batches of them, following request after request after request from the people in your life. Because the people simply can’t get enough. And they start making demands.
Before you decide if you’re prepared to spend the next few months of your life stocking up on butter and subsequently creaming it, because oh, that’ll certainly be happening if you decide to make these pecan shortbread cookies, how about watching this video tutorial on how to make these cookies? Press play:
Or, watch it on YouTube.
But, despite all of the grocery shopping you’ll de doing, and all the creaming and chopping and shaping and baking, it’ll be worth it. For a bite, which’ll turn into a batch, of these pecan shortbread cookies. Because did I mention that they’re addictive?
Addictive. And buttery. And tender. And crispy. And melt-in-your-mouth. And flaky. And rich. And nutty. And crunchy.
AND! So quick and easy.
Quick and easy, because there are a total of six ingredients in these pecan shortbread cookies: butter, sugar, vanilla extract, flour, pecans, and salt.
About the sugar. This shortbread cookie recipe calls for confectioners sugar. It’s my personal preference, because the powdered sugar lends a more tender and crumbly texture to the cookies.
But. If you prefer a more crispy and crunchy shortbread cookie, swap the confectioners sugar for granulated sugar.
And everybody’s happy. Wonderful.
If you’re wondering how I got that potato masher shape on the tops of my shortbread cookies, it’s because I used a potato masher to flatten the cookies. What would you do without me.
And if you’re wondering how I got that pretty dusting of confectioners sugar atop the cookies, it’s because I used a fine mesh shaker to dust the sugar over the cookies.
Now you know all my secrets.
I’ve made about 8 batches of these shortbread cookies within a 2-week span. No joke. They’re just that good.
The buttery flavor, the nutty bits of crunch from the pecans, the pleasantly sweet but not at alllll cloying flavor, the undertones of vanilla - it’s a shortbread cookie dream.
Not to mention that these pecan cookies come together in less than ten minutes and require no fridge chill time or dough rolling or cutting or anything cray like that.
Just mix together the basic dough (cream the butter and sugar, add the vanilla, chop the pecans and add with the flour and salt), shape the dough into balls, flatten the balls with whatever utensil you desire ((palms are an example of a perfect utensil)), and send the cookies off to the oven to bake until golden and aromatic and hot and crispy and tender.
MMMMMMMM.
You know those cookies that are perfect with tea? And coffee? And milk? And on their own? These pecan shortbread cookies are that.
These cookies also last for over a week at room temperature (just cover em properly) and even get better a couple days after they’re baked.
Tender yet crispy. Melt-in-your-mouth yet crunchy. Nutty and just a tad sweet. Buttery and vanilla-y. Quick and easy. Pecan shortbread cookies - I think you’ll be in my life for a long, long time.
Pecan Shortbread Cookies
Yield: about 30 cookies
1 cup (2 sticks) butter, softened
1/2 cup confectioners sugar (sub granulated sugar if you want crispier cookies)
1 tablespoon vanilla extract
2 1/4 cups packed flour
1 cup pecans, finely chopped
1/4 teaspoon salt
-confectioners sugar, for dusting
1. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Using an electric mixer, cream together the butter and sugar for a few minutes until mixture is smooth and fluffy, scraping down sides of bowl as necessary.
3. Add in vanilla extract and cream till fluffy again.
4. Add in the flour, finely chopped pecans, and salt and mix until just incorporated. Dough will be crumbly and dry but should stick together when pressed between fingers. Compact dough by hand into a mound.
5. Round medium-large pieces of dough between palms and space out onto baking sheets. Use palm, fork, or potato masher to flatten balls into disks.
6. Bake cookies for 11-14 minutes, until bottoms are golden. Let cool on sheets before dusting with confectioners sugar and transferring.
