With minimal ingredients, shortbread cookies are simple to mix and bake, and they are always a hit with everyone. These shortbread cookies are buttery and flavorful with brown sugar and vanilla, and finely chopped pecans give it an extra boost of texture. You can dress them up with a drizzle of melted white or dark chocolate and sprinkles or sprinkle them with colored or coarse sugar while they are still warm.
Another great thing about shortbread is that it is not overly sweet. These cookies are slightly sweeter than many other shortbreads, but still lower than most cookies. The average basic cookie dough can be 30 to 50 percent higher in sugar than a typical shortbread, an excellent reason to make these cookies your not-so-guilty pleasure.
Variations
- Omit the pecans or replace them with finely chopped walnuts or almonds.
- Dip the cookies in melted chocolate and sprinkle with more nuts or multicolored sprinkles.
- Instead of cutting the cookies out, roll the cookie dough into small balls, place them on the prepared cookie sheet, and flatten with the bottom of a glass. If desired, roll them in some sugar or cinnamon-sugar before flattening.
How to Store Shortbread Cookies
- Store shortbread cookies in an airtight container for up to 1 week or in the refrigerator for about 10 days.
- To freeze the cookies, place them in an airtight container or freezer bag and freeze them for up to 3 months.
Tips
- For best results, weigh the flour before sifting, and avoid overmixing the dough.
- Avoid overworking the dough.
- Chill the dough for at least 30 minutes before rolling.
Butter-Pecan Shortbread Cookies
Brown sugar shortbread with a buttery flavor and bits of chopped pecan. These will quickly become your favorite cookies!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 30 cookies 1x
- Category: Cookies
Ingredients
- 8 ounces unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1 teaspoon vanilla
- 1/4 teaspoon table salt
- 2 1/2 cups all-purpose flour, about 11 ounces
- 2/3 cup finely chopped pecans
Instructions
- Heat the oven to 325 F and line baking sheets with parchment paper.
- Sift the flour into a bowl; add the salt and finely chopped pecans; stir to blend and set aside.
- In a large mixing bowl, beat butter and brown sugar until light. Beat in vanilla.
- Stir in the flour mixture, kneading the dough gently with hands, if necessary. Do not overwork.
- Press or gently roll out on a lightly floured surface; cut into circles or squares about 1/4-inch thick.
- Bake at 325 F for 15 to 20 minutes, depending on thickness.
