Slice and Bake Pecan Shortbread Cookies

Step 1

Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.

Step 2

Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry.

Step 3

Divide the dough in half and shape each into a ball. Then roll into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it.

Step 4

Wrap the logs tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.

Step 5

Preheat oven to 350 F. Line two half sheet baking pans with a silicone baking mat or parchment paper.

Step 6

In a small bowl, stir together pecans and dark brown sugars until combined. Transfer to large plate and roll the chilled logs all over until it is completely coated. If you are having trouble getting the coating to stick, then try rolling the cookies in the coating after you have sliced them.

Step 7

Use a sharp long knife to cut the dough into 1/4-inch to 1/2-inch slices, and place on the baking sheet about 1-inch apart. Bake for 10-12 minutes until just starting to brown on the edges.

Step 8

Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.