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a stack of golden round pecan shortbread cookies in a wide horizontal shot, arranged on a white ceramic plate with a few loose toasted pecans beside them on a pale marble counter, natural light, shallow depth of field, landscape orientation

Classic Pecan Shortbread

We have buttery sandy shortbread featuring toasted pecans and just the right amount of sugar to keep it classy.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup pecans finely chopped and toasted

Method
 

  1. Cream the butter and powdered sugar until pale and fluffy, then beat in the vanilla.
  2. Stir in the flour and salt just until a soft dough forms, then fold in the toasted pecans.
  3. Shape into a log, wrap, and chill for 30 minutes until firm.
  4. Slice into 1/4-inch rounds and arrange on parchment-lined baking sheets.
  5. Bake at 325F for 16 to 18 minutes until the edges are barely golden.
  6. Cool on the pan a few minutes before transferring to a rack.

Notes

The dough log keeps in the fridge for up to 3 days, so you can slice and bake whenever the craving hits.