Description
Indulge in the rich, buttery crunch of these heritage-inspired Pecan Shortbread cookies, designed with a convenient slice-and-bake method for the modern baker. This simple recipe delivers a sophisticated melt-in-your-mouth texture with warm cinnamon notes and toasted pecans in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- 1/4 cup coarse sugar (for coating)
Instructions
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar on medium-high speed for about 2 minutes until light and creamy.
- Add the pure vanilla extract and beat on high speed until fully incorporated, scraping down the sides of the bowl as needed.
- Turn the mixer to low speed and add the all-purpose flour, ground cinnamon, and salt, mixing until the flour is just combined.
- Fold in the finely chopped pecans on low speed until the mixture comes together into a thick, heavy dough.
- Turn the dough onto a floured surface, divide in half, and shape each portion into an 8-inch log.
- Wrap each log tightly in plastic wrap and refrigerate for at least 3 to 4 hours, or overnight for best results.
- Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper; roll chilled logs in a mixture of coarse sugar and extra pecans.
- Slice each log into 12 even rounds, place 2 inches apart on baking sheets, and bake for 12 to 14 minutes until the edges are lightly golden.
Notes
To ensure perfectly round cookies, rotate the dough log a quarter turn after every few slices to prevent one side from flattening. If the dough crumbles while slicing, let it sit at room temperature for 5-10 minutes to soften slightly before continuing.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Bake
- Cuisine: American