pecan cookies

This simple and satisfying, melt in your mouth shortbread cookies recipe you&#x27;ll quite likely find irresistible!

Shortbread Cookies Recipe

unsalted butter (unsalted butter,

confectioners' sugar

vanilla extract

all-purpose flour (180 grams)

salt

In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.

Add confectioners sugar and salt; mix until combined.

Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.

Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.

Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices

Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.

Use a fork or skewer to indent a pattern onto the top.

Bake for about 10 minutes, rotating baking sheet in the oven halfway through.

Transfer to a wire sheet to cool.

My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!

Full Recipe: https://preppykitchen.com/shortbread-cookies-recipe/

Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!

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Easy and Delicious Shortbread Cookies

Simple and satisfying shortbread cookies you'll quite likely find irresistible.&nbsp;

Pecan Shortbread Cookies

pecans (coarsely chopped, toasted)

unsalted butter (at room temperature)

dark rum (or vanilla)

cinnamon

allspice

nutmeg

cloves

sugar

tsp milk

tbsp dark rum (or vanilla)

tsp nutmeg

Toast chopped pecans on a baking sheet until browned.

In a stand mixer fitted with a paddle attachment, beat butter and confectioners’ sugar, vanilla and salt at medium until fluffy.

Whisk spices and flour together in a bowl.&nbsp;

Add flour mixture in and beat on low until almost combined then scrape the bowl down and mix in the toasted pecans.

Roll dough into a log then wrap in parchment paper.

Refrigerate for at least 1 hour. Add parchment paper to baking sheets.

Preheat to 350F. Cut log into ½ inch thick rounds. 

Transfer to baking sheet. Space with 1 inch between.

Bake for 10 minutes.

Rotate baking sheets in the oven. Bake for another 10 minutes or until golden brown.

Move to a wire sheet to cool.

For the Cookies

Sift the powdered sugar and spices into a medium bowl then whisk in the vanilla, dark rum and milk. Add milk as needed to gat a drizzling consistency.

Drizzle over cooled cookies.

For the glaze

Looking for the best pecan cookies? These Butter Pecan cookies from Delish.com are the best.

Butter Pecan Cookies

c. butter, softened

brown sugar

c. sugar

pure vanilla extract

eggs

c. all-purpose flour

baking soda

kosher salt

c. chopped pecans

c. (2 sticks) butter, softened

maple syrup

heavy cream

c. pecans, for decorating

I chilled my dough for over an hour and the cookies still melted together...came out more like a tray bake than cookies. tasted okay, but something is off

You can cut the frosting recipe in half. I made my cookie dough a little smaller so they came out to about 2 inches in diameter (when baked), and mixed in the chopped pecans with the frosting...amazing. The cookie recipe is amazing, I shipped some to all my friends and family and they are obsessed, can't wait to make these at Thanksgiving!

BEST COOKIES EVER!!! I love pecans and cookies so this was awesome!

I’ve made this recipe twice now. Both times the cookies spread like crazy, turning into crispy puddles. Even after chilling the dough overnight.  They do taste good, but like another reviewer said, something is off. Either too much butter or too little flour.

Update: I was able to save this dough by adding an additional cup of flour and reducing the oven temp to 300 for 20 minutes. They taste good, but the texture is still not quite right. I’m moving on to a new recipe next year.

I made this today!. First time making it and it turns out great. I did flatten it on first tray, and end up cookies. spreading more..bigger cookies🤣. So I just scoop it and place on the tray and turns out good☺️ Good size cookies. Make half of frosting and I just use 1 cup powdered sugar and I use double cream since heavy cream not available here. And turns out very nice 👍🏼. I did use almonds instead of pecans and its good tho. I do think roasting the nuts makes it crunchier rather than chopped the nuts and toss it there (I did this tho). That just my opinion☺️

Delicious. I halved the frosting recipe and substituted maple syrup for vanilla.

These are delicious and oh so rich! We did have way too much frosting, though.

Freeze your dough for 30ish minutes and they don't melt into each other. I also thought there was plenty of frosting. Delicious!

I made these cookies for a holiday party two weeks ago, and people are still<strong> </strong>talking about 'em! I only used 1/2 cup of butter in the batter, and I forwent the heavy cream in the buttercream. SO YUMMY!

These cookies are AMAZING !! My 10 yr old daughter made these  exactly as written for Thanksgiving. It made plenty of frosting and about 36 cookies. Everyone loved them!!

I thought these cookies were great! Plenty of icing, had some left over.

What a awesome cookie, made them for the first time today and amazing. The maple buttercream icing is delicious and I did have enough with a bit left over. Definitely let the dough sit in the refrigerator before and while baking, I found the longer I left it the better the cookie turned out with no melting.

These cookies are amazing! Highly recommend!!!!

https://streaming.hearstdigitalstudios.com/manual_upload/585afc54d5593030a46c9b13/mp4/Butter_Pecan_Cookies_FRONT_1482357867_4000_hd_v3.mp4

Butter Pecan Cookies Have the Most Addictive Buttercream Frosting!

Soft, chewy and fluffy, these Butter Pecan Cookies have absolutely amazing flavor and will be the hit at your holiday cookie exchange!

BUTTER PECAN COOKIES

all-purpose flour

cornstarch

butter

light brown sugar (packed)

butter extract

pecans

sugar sugar

pecan halves (optional)

In a medium-sized bowl, stir together the flour, cornstarch, baking soda, and salt, set aside.

In a large bowl, whisk together the butter and brown sugar until smooth.

Add the egg, vanilla, and butter extract, whisk until combined and smooth.

Add the flour mixture to the bowl and stir it in until combined with no dry patches. This may take a few minutes.

Fold in the pecans.

Line a sheet tray with parchment paper. Using a 1.5 tablespoon cookie scoop, or heaping tablespoon-sized dollops, portion the cookie dough and place them, not touching, but close together on the parchment paper. Cover and place in the refrigerator for two hours, up to overnight.

Preheat the oven to 350°F. Line sheet trays with parchment paper. Take the cookie dough balls and roll them between your hands to form a smooth ball, they will be hard at first but will soften up.

Roll them in the decorators sugar.

Place them on the sheet trays 2 inches apart. Gently press the pecan halves on to the tops of the cookies, if using.

Bake for 9-10 minutes until the cookies are puffed, the tops are not shiny, and they are slightly browned.

Let them cool on the sheet tray for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Southern sour cream pecan cookies are good anytime and wonderful for the holidays.

Pecan Cookies

oil (I use Canola)

vanilla flavoring

sour cream

baking powder

pecan pieces

In a large mixing bowl  whisk together the oil, eggs, sugar, vanilla and sour cream.  Add flour, baking powder, salt, and soda and mix well with a large spoon. Fold in pecans.   In a smaller bowl mix the sugar and cinnamon for the topping.  Batter will look like cake batter.&nbsp;

Drop by tablespoon full onto a very lightly sprayed cookie sheet. Sprinkle a pinch of the sugar and cinnamon topping on each cookie. Bake in a preheated 350 degree oven 15 to 20 minutes. Makes about 2 1/2 dozen depending on the size you make the cookies.

These Levain Bakery-Style, XL blueberry coconut pecancookies are bound to be your new favorite! They’re everything your want in a cookie, crispy on the outside, soft and chewy on the inside!

Blueberry Coconut Pecan Cookies

butter (room temperature)

brown sugar (packed)

vanilla

flour (measured correctly)

pecans (roughly chopped)

coconut

blueberries

Preheat your oven to 400 degrees Fahrenheit.Take your room temperature butter and cream it together with both sugars on medium for 1 minute. Then add in your eggs and vanilla and cream together for 1 additional minute.

Add in your corn starch, baking soda, salt, andflour (make sure it’s spooned and leveled, and measured correctly!) and mix until just barely combined. Do not over mix.

Then add in your shredded coconut, dried blueberries, and chopped pecans and mix briefly until they are dispersed throughout the dough. I like to reserve some dried blueberries and chopped pecans for topping my cookie dough balls with for a prettier look. But that’s optional.

Measure out your dough balls into either XL cookie dough balls (3/4 cup of dough = about 6 ounces) or mini cookie dough balls (1/4 cup of dough = about 2-2.5 ounces).

Place your cookie dough balls onto a greased andlined baking sheet (I like to use parchment paper or a silpat mat). Make sure you leave plenty of room between your cookie dough balls. If making large 6 ounce cookies bake for 10-12 minutes. If making Mini 2-2.5 ounce cookies bake for 8-9 minutes.

Let baked cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. I recommend letting them cool for at least 30 minutes before eating them!

Easy slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth.

Slice and Bake Pecan Shortbread Cookies

cup unsalted butter, softened

cup confectioners' sugar

teaspoon vanilla extract

flour

cup pecans, finely chopped

pecans, finely chopped

dark brown sugar

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

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.

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.

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

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

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.

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.

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

The prettiest cookies! PERFECT for the holiday without being too sweet. Just right with my evening tea.

These cookies were incredible! Thanks for the recipe!

https://www.youtube.com/watch?v=5NDJ6uuVFA4

These are simple oil-based cookies made with pecans, oats, and maple syrup. They are vegan as-is and are very versatile, as the jammy date center can be replaced with any type of jam.

Pecan Date Cookies (Vegan)

(roughly 1/2 cup) pitted dates (roughly chopped)

water

pecans (preferably raw unsalted; see note

oats

all-purpose flour (see note

cinnamon (see note

canola oil (see note

maple syrup (or honey)

Preheat the oven to 350F. Line a baking sheet with parchment paper (optional).

Transfer the chopped dates and 1/4 cup water to a small sauce pot. Simmer gently over medium-low until the dates are softened, about 5 minutes. Mash the dates with a fork or potato masher to break them down into a jammy consistency.

In a food processor, pulse the pecans and oats together until they resemble coarse sand.

In a mixing bowl, stir together the broken-down pecans and oats, flour, cinnamon, salt, oil, and maple syrup. The mixture will be sticky and oily but should hold together easily.

Form into cookie dough balls using a 1-ounce cookie scoop or by measuring out a large spoonful of dough (roughly 2 tablespoons). Flatten the cookies. Use your thumb to indent the center of the cookies, then transfer ~1/2 teaspoon of date jam to the center.

Leave 2-3 inches between each piece of dough on the cookie sheet. The cookies will spread a little while baking. Garnish the tops of the cookies with oats (optional).

Bake at 350F for 10-13 minutes. 10 minutes yields very soft cookies, while 13 minutes yields cookies that are drier and a bit crumbly.

Remove from the oven and transfer to a wire cooling rack. Enjoy!

https://content.jwplatform.com/videos/KnlWqoZT.mp4

Simple, sweet, and vegan as-is, these Pecan Date Cookies are made with maple syrup and oil and have a fluffy texture similar to fig bars. These cookies are super versatile and come together in just under 30 minutes!

Pecan Date Cookies

Super soft, perfectly chewy, SALTY-AND-SWEET chocolate chip pecan cookies that are AMAZING!! An EASY, one-bowl, no-mixer recipe!!

Sea Salt Browned Butter Chocolate Chip Pecan Cookies

unsalted butter (browned)

semi-sweet chocolate chips (plus more for topping each cookie)

Fisher Pecans (chopped)

flaky sea salt (to taste)

1. Brown the butter (&lt;—click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.

2. Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.

3. Add the egg, sugars, vanilla, and whisk to combine.

4. Add flour, cornstarch (keeps cookies soft) baking soda, kosher salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.

5. Add the chocolate chips, pecans (lightly toast them if desired over medium-low heat in a dry skillet until aromatic; however I didn’t toast and didn’t miss it), and stir to combine.

6. Using a 2-tablespoon cookie scoop, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a few chocolate chips and pecans on top for a visual pop.

7. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet), and evenly sprinkle each with a generous pinch of sea salt, or to taste.

9. Bake for about 10 to 11.5 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

These were delicious! The browned butter is so rich and almost caramel-y. YUM! Thanks for the Greta recipe.

Vanilla Bean Butter Pecan Cookies is the perfect cookie recipe. They are soft, chewy, and gooey, and full of pecans in every bite!

Salted Butter, room temperature

Sugar + 1/2 cup for dusting

Brown Sugar

Vanilla Bean Pods (or 2 tsp vanilla extract)

egg egg

All-Purpose Flour

Salt

tsp Baking Soda

tsp Baking Powder

tsp Corn Starch

Pecans,

Preheat oven to 350 degrees F.

Add butter to a stand mixer (or a large bowl) and beat butter for 3-5 minutes, until fluffy and smooth. Add granulated sugar and brown sugar and continue to mix for another 1-2 minutes. Cut open vanilla bean pods and scrape out vanilla beans and add to butter/sugar mixture. Add egg and egg yolk and mix for another minute, scraping down the sides where needed.

In a separate bowl, combine flour, salt, baking soda, baking powder, cornstarch, and roughly chopped pecans. Whisk together until combined. Add to wet ingredients and mix gently for another 30 seconds. Dough may be crumbly, press together and mix with your hands if needed.

Spoon out 1 1/2 - 2 tbsp size cookies and roll into a ball. Roll the sugar in sugar and add to a parchment lined baking sheet. (This recipe yields about 24 cookies so split cookies between two baking sheet if baking at the same time).

Bake cookies for 10-12 minutes and allow to cool.

In 20 years I’ve never added a cookie to my Christmas baking list until now! Love this cookie, have made multiple times and is always a crowd pleaser.

This cookie is really delicious; however, the instructions said to roll the dough in a ball and roll the ball in the sugar to coat. This method did not work because the dough is like sugar cookies so you have to shape the cookie. It will not deflate in it's own.

Wow! These cookies were absolutely delicious! I had to make a second batch because they were eaten so quickly!

These cookies are the perfect texture and I love the extra dose of vanilla bean flavor. Will be making them again!

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