pecan shortbread 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

Add pecans to classic shortbread cookies for a sweet and nutty treat.

Pecan Shortbread Cookies

c. pecan halves, divided

c. unsalted butter,

c. sugar

pure vanilla extract

Kosher salt

c. all-purpose flour,

c. Turbinado sugar

I had the same problem with the chilled dough being crumbly. The cookies held up after baking but were hard to shape properly beforehand. I am making them again today- will still refrigerate since that is an important step in these (you want the butter to be cold when it hits the oven temps or else it'll melt right out). I'm planning to add a bit more butter to help them hold better.

Flavor is excellent though! Great cookies!

Please do not waste your time and money and make these cookies, they are so dry, I threw them all away, they are inedible. They don't deserve a single star, someone at Country Living should be ashamed of themselves for publishing this recipe.

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

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

These easy Pecan Sandies are melt-in-your-mouth shortbread cookies that are bursting with the aroma of real butter and roasted pecans. We keep these pecan cookies deliciously simple with only 4 ingredients.

4-Ingredient Pecan Sandies

butter

tightly cup packed light brown sugar (be sure it's fresh)

all-purpose flour

pecans (finely chopped, plus extra for topping)

Mix: In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Scrape down sides as needed. Add only 1 1/2 cups of the flour and mix on medium-low speed until combined, scraping down sides as needed. 

Knead

Knead: On a large board, sprinkle 1/3 cup flour to keep dough from sticking to the board. Use rubber spatula to transfer dough to the board. Knead dough by hand for 2 minutes, adding only as much of the remaining flour as needed to make a soft pliable dough. The dough should end up soft and workable, similar to play-dough. If it's too sticky, add in one tablespoon of flour at a time just until dough is the right consistency. Do not add so much flour that dough becomes dry (note: you may not end up using all the flour.) Work in pecans.

Roll into logs

Roll into logs: Divide dough in half and gently roll into logs that are 1 1/2" diameter. Tip: moisten palms with a bit of water or oil to prevent dough from sticking to palms. If your dough has become too warm, chill dough a few minutes to firm up just enough to allow you to roll it.

Chill dough

Chill dough: Wrap logs airtight and chill 30 minutes or until firm enough to slice easily. Preheat oven to 325F with rack on lower middle position. Line large rimmed baking sheet with parchment paper or silicone baking mat.

Slice

Slice: Remove one dough log from fridge and slice into 1/2" thick rounds. Place each cookie 2 inches apart on baking sheet. Place extra chopped pecans on top of cookies, if desired. Bake 12 minutes, or until bottom edges are golden brown. The tops of cookies should remain pale; do no over-bake. Let cookies cool a couple of minutes on baking sheet, before transferring to wire rack to finish cooling. If desired, sprinkle with powdered sugar. 

Repeat:

Repeat: Repeat with the remaining dough log (if dough becomes too firm, let rest at room temp a few minutes to soften just enough to slice.)  Cookies keep very when sealed airtight, at room temp.

https://content.jwplatform.com/videos/0e9YnaBk.mp4

Buttery Jam Thumbprint Cookies

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!

Classic Pecan Sandies made with buttery, crumbly shortbread cookie dough, a hint of warm spices, and nutty pecans. These cookies are perfect for your Christmas cookie platters and make excellent edible gifts!

Pecan Sandies Recipe

all-purpose flour ((250 grams) weighed

butter (unsalted, softened, two sticks)

brown sugar (light

pecans (plus halves for topping)

In a large mixing bowl, whisk together the flour, salt, cinnamon, and nutmeg, and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric handheld mixer, cream the butter and sugars together for 5 to 7 minutes until light and fluffy. Start on low speed (3-4) and gradually increase the speed to high (8-9).

Add the vanilla and mix on medium until combined. Add the flour mixture to the bowl and beat until just a few spots of dry flour remain. Start on low speed and gradually increase to medium-high. Do not overmix the dough.

Add the pecans to the bowl and mix on low until they are evenly distributed into the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes up to overnight.

Preheat your oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop, scoop out about 1 1/2 tablespoons of dough and roll them into balls with both palms.

Place the dough balls on the lined baking sheet about 2 inches apart. Wet the flat bottom of a glass and press down on the cookie balls slightly to flatten them into 1/2-inch thick cookies. Gently press a pecan half into the top of each cookie.

Bake the cookies on a middle rack in the preheated oven for 17 to 20 minutes or until the edges just start to turn light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.

Butterscotch Shortbread Cookies are a tasty twist on traditional shortbread cookies. This recipe for gluten free shortbread cookies is easy to make with simple ingredients and tons of flavor.

Gluten Free Butterscotch Shortbread Cookies

(1 cup) butter, softened

gluten free flour with xanthan gum (see notes)

milk, if needed (see notes)

½ cup gluten free butterscotch chips

pecans

Add the softened butter and vanilla to the...

Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.

Mix on medium speed until the butter is...

Mix on medium speed until the butter is smooth and creamy.

With the mixer on low, slowly add the...

With the mixer on low, slowly add the flour and powdered sugar.

If the dough is too dry (if it...

If the dough is too dry (if it doesn’t hold together when you squeeze it), add 1 tablespoon of milk until it resembles dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.

Next, add the butterscotch chips and pecans and...

Next, add the butterscotch chips and pecans and gently fold them into the cookie dough.

Shape the dough into a disc and wrap...

Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes.

While the dough chills, preheat your oven to...

While the dough chills, preheat your oven to 350F and line two large baking sheets with parchment paper or Silpat mats.

Once the dough has chilled, turn it out...

Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼” thick.

Cut out your desired shape (I used a...

Cut out your desired shape (I used a 2” round cookie cutter) and transfer them to the parchment-lined baking sheets.

Bake for 12-14 minutes or until the cookies...

Bake for 12-14 minutes or until the cookies are just starting to turn golden brown around the edges.

Allow the cookies to cool fully on the...

Allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store them at room temperature for up to two days.

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

Pecan Sandies Cookies are soft, nutty shortbread that will melt in your mouth! This Pecan Sandies recipe is a fun idea for Christmas treats!

Pecan Sandies Cookies Recipe (Easy Shortbread)

unsalted butter (softened, but still cold)

almond extract

all-purpose flour (plus more for dusting rolling surface)

Using a stand mixer fitted with a paddle attachment or an electric hand mixer and large mixing bowl, cream the butter, sugar, and both extracts on high speed, just until combined. Set aside.

In a medium mixing bowl, whisk together the flour and salt. With the mixer on low speed, incorporate the flour mixture into the bowl with the butter/sugar mixture, just until combined. Do not over mix or your cookies will be too dry.

Add the chopped pecans and continue mixing on low speed until the dough starts to come together. If dough is too crumbly, with the mixer running, add 1 tablespoon of water at a time, until the dough comes together. If it is too sticky, add 1 tablespoon of flour at a time.

Turn dough out onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill dough in the fridge for 30 minutes.

After chilling, transfer dough to a lightly floured surface. Using a rolling pin, flatten the dough to ¼ to ½-inch thick. *See Notes

Preheat your oven to 350°F.

Meanwhile, cut out cookies using a plain or fluted 2 1/2-inch round cookie cutter, or use any size/shape of cutter you desire.  Gather unused dough and re-roll as necessary.

Transfer the unbaked shortbread cookies to an ungreased baking sheet.

Bake for 20 to 25 minutes, or until the edges begin to brown. Remove pan from oven and allow cookies to sit on pan for 2 minutes, then transfer to a cooling rack and allow them to cool to room temperature.

These pecan sandies are the best I’ve ever had! They melted in my mouth and were so easy to make. Thank you, Donna!

I love shortbread cookies, they're a classic and the pecan is a perfect addition. Definitely making these for the holidays.

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The most viewed pecan shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine