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Platter of delicious homemade pecan shortbread cookies with a cup of tea

Pecan Shortbread Cookies

These buttery, nutty pecan shortbread cookies are perfect for holiday platters, afternoon tea, or a simple cookie swap. Quick to mix and great for gifting, they deliver a big flavor punch with every bite.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • ¾ cup unsalted butter, softened Room temperature, not melted
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine salt Reduce to ¼ teaspoon if using salted butter
  • 1¾ cups all-purpose flour Substitute gluten-free flour blend if needed
  • 1½ cups chopped pecans Lightly toasted for deeper flavor

Method
 

Preparation
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter, sugar, and vanilla until creamy and smooth, about 1–2 minutes.
  3. Add the flour and salt. Mix on low speed just until the dough becomes thick and crumbly.
  4. Fold in the chopped pecans with a spatula until they’re evenly distributed.
  5. Shape the dough into a 2-inch diameter log. Wrap tightly in plastic wrap and chill for 1 hour in the refrigerator, or freeze for 20 minutes.
Baking
  1. Unwrap and slice the chilled log into ¼–⅓-inch thick rounds. Wipe your knife between cuts for neat edges.
  2. Arrange the slices about 1 inch apart on the prepared baking sheet.
  3. Bake for 14 minutes, or until the edges just start to color. Watch closely after 12 minutes.
  4. Transfer the cookies to a wire rack and allow them to cool completely.

Notes

Store cooled cookies in an airtight container for up to 5 days. For longer storage, freeze as instructed. Chilling the dough and proper butter temperature is key to preventing spreading.