Okay, y’all, let me tell you about these Butter Pecan Shortbread Cookies. They’re like a warm hug in cookie form, seriously! Think of the melt-in-your-mouth goodness of a classic shortbread, but kicked up about ten notches with the rich, nutty flavor of butter pecans. I always make these around the holidays, but honestly? They’re so easy, I whip up a batch any time I need a little comfort. They blow plain sugar cookies out of the water, if you ask me! And trust me, once you try these, you won’t go back. My grandma used to make something similar, though hers were always a little… drier (bless her heart!). This recipe, though, after many trials and tribulations, is PERFECT. It’s the kind of cookie that just begs to be dunked in a cup of coffee on a chilly afternoon. Pure heaven!
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What is Butter Pecan Shortbread Cookies?
Alright, let’s break it down. Butter Pecan Shortbread Cookies are essentially a delightful twist on traditional shortbread, a buttery, crumbly cookie that’s been a favorite for centuries. But, the addition of butter-toasted pecans? That’s where the magic happens! Think of it as shortbread’s southern cousin, dressed up for a party. It’s essentially a buttery canvas speckled with crunchy, caramelized pecans, creating a symphony of textures and flavors that’s hard to resist. The name gives it away, of course! But it’s not just butter and pecans, it’s the way they come together to create a cookie that’s surprisingly sophisticated, yet utterly comforting.
Why you’ll love this recipe?
Oh, honey, there are so many reasons to love these Butter Pecan Shortbread Cookies. Let me count the ways! First, the *flavor* is out of this world! You get that classic buttery shortbread taste, but the toasted pecans add this incredible depth and warmth. It’s nutty, slightly sweet, and just… cozy.
Then there’s the *simplicity*. Don’t let the fancy name fool you; these cookies are surprisingly easy to make. I’m talking “mix it all in one bowl” easy (okay, maybe two if you’re toasting the pecans separately). But really, it’s a pretty straightforward process. Plus, the *cost-efficiency* is a huge win! The ingredients are pantry staples, so you won’t have to break the bank to whip up a batch. Butter, flour, sugar, pecans – that’s pretty much it!
And, last but not least, they’re incredibly *versatile*. These Butter Pecan Shortbread Cookies are perfect with a cup of coffee or tea, they make a delightful addition to a dessert platter, or you can even crumble them over ice cream for a decadent treat. What I love most about this recipe is how it elevates a simple shortbread cookie into something truly special. They’re a step up from the plain shortbread I grew up with, with way more flavor depth. You could even compare them to pecan sandies, but honestly, they’re in a league of their own. I tested this recipe with both salted and unsalted butter, and I’ll say that salted butter just gives it that little extra *oomph*. This one’s a keeper, trust me!
How do I make butter pecan shortbread cookies?
Quick Overview
Making these Butter Pecan Shortbread Cookies is easier than you think! You’ll start by toasting those pecans to bring out their nutty flavor. Then, it’s just a matter of mixing together the butter, sugar, flour, and those glorious pecans. Chill the dough, slice it into rounds, and bake until golden. A quick glaze gives them that extra touch of sweetness and shine. I know it sounds like a lot, but trust me, it’s a breeze, and the results are absolutely worth it. The best part? You can easily make the dough ahead of time and bake them off whenever you need a little cookie fix.
Ingredients
For the Main Batter:
• 1 cup (2 sticks) unsalted butter, softened (I always use a good quality butter)
• ½ cup granulated sugar
• ¼ cup packed light Brown Sugar
• 2 cups all-purpose flour (spooned and leveled)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
For the Pecans: What are
• 1 cup pecan halves (I prefer to buy them whole and chop them myself for better flavor).
For the Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk (I’ve even used almond milk in a pinch, and it works great!)
• ½ teaspoon vanilla extract
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze! I always do this first so my oven’s ready to go when the dough is.
Step 2: Toast the Pecans
Spread the pecan halves on a baking sheet and toast in the preheated oven for 8-10 minutes, or until golden brown. Is it a good time to eat garlic When pecans are roasted, keep a close eye on them, as they burn quickly! How do you toast pecans?
Step 3: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. I use an electric mixer for this, but you can also do it by hand if you’re feeling ambitious! Make sure your butter is properly softened, but not melted, for the best results.
Step 4: Add Vanilla and Dry Ingredients
In a separate bowl, whisk together the flour and salt. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. What is the best way to avoid overmixing cookies?
Step 5: Stir in Pecans
Make sure the pecans are evenly distributed throughout the dough. Fold in the toasted, chopped almonds. What makes pecan cookies so special?
Step 6: Shape the Dough
Divide dough in half. Shape each half into a log about 1 12 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). This chilling time is crucial for preventing cookies from spreading too much in the oven.
Step 7: Slice and Bake
Preheat oven to 350°F (175°C). With a sharp knife, slice the chilled dough into 14-inch thick rounds. Place the cookies on the prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until the edges are lightly golden brown. What are the best baking times to bake in your oven?
Step 8: Cool and Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do you use vanilla extract to make it smooth? Once the cookies are completely cool, drizzle them with the glaze. I like to let the glaze set for a few minutes before serving. If you want a thicker glaze, add more powdered sugar; for smoky glazes, use milk.
Step 9: Slice & Serve
Once the glaze is set, it’s time to slice and serve! These cookies are best enjoyed fresh, but they can also be stored in an airtight container for a few days. Serve them with a cup of coffee, tea, or even a scoop of ice cream. They’re perfect for any occasion! I love stacking them neatly on a pretty plate – it just makes them look extra special.
What is the best way to serve it?
What are some of the best butter pecan shortbread cookies?
For Breakfast:What are some good ways to start the day with a cookie and coffee? Is sugar too sweet?
For Brunch:Arrange them on a platter with fresh fruit and cheese for an elegant brunch spread. What is the best accompaniment to a glass of sparkling wine?
As Dessert:Serve them after dinner with a scoop of vanilla ice cream or whipped cream. A glass of sweet dessert wine or a cup of herbal tea would also be lovely.
For Cozy Snacks:Can you curl up on the couch with a blanket, hot chocolate, and some cookies? Isn’t it the ultimate comfort food? Everybody gets their own plate of cookies, and it makes the whole experience feel extra special. I also love packing them in a little tin to give as gifts during the holidays. What is the cherry on top?
How do I make butter pecan shortbread cookies?
Let’s get down to the nitty gritty! How do I make Butter Pecan Shortbread Cookies?
Pecan Prep: Don’t skip toasting the pecans! It really brings out their flavor and adds a wonderful crunch to the cookies. Also, make sure to chop them roughly – you want some pieces to be bigger than others for a more interesting texture. I sometimes pulse them in a food processor for just a second or two to get the perfect chop, but don’t overdo it!
Mixing Advice: Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined, then stop! The dough should be slightly crumbly, but it should come together when you press it. If the dough is too dry, add a tablespoon of milk at a time until it comes together.
Ingredient Swaps: If you’re looking to experiment, you can try using different types of nuts, such as walnuts or almonds. You can also add a pinch of cinnamon or nutmeg to the dough for extra warmth. If you’re feeling adventurous, try adding a tablespoon of bourbon or rum to the glaze for a boozy twist! I’ve tested this with brown butter too, and the results are INCREDIBLE.
Baking Tips: Make sure your oven is properly preheated before baking the cookies. This will ensure that they bake evenly. Also, keep an eye on them while they’re baking, as baking times can vary depending on your oven. The cookies are done when the edges are lightly golden brown. I always rotate the baking sheet halfway through baking to ensure even browning.
Glaze Variations: For a richer glaze, try using heavy cream instead of milk. You can also add a teaspoon of almond extract or maple syrup to the glaze for extra flavor. If you want to get fancy, you can even melt some chocolate and drizzle it over the glazed cookies. So yummy! My personal favorite is to add a pinch of sea salt to the glaze – it really enhances the sweetness and adds a lovely contrast. This is my absolute best tip!
Storing and Reheating Tips
Want to make sure your Butter Pecan Shortbread Cookies stay fresh and delicious? Here’s the lowdown on storing and reheating:
Room Temperature: These cookies will keep at room temperature for up to 3 days if stored in an airtight container. To keep them from drying out, I like to layer them between sheets of parchment paper.
Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. Just be sure to let them come to room temperature before serving, as they’ll be a bit harder when cold.
Freezer Instructions: These cookies freeze beautifully! To freeze, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, simply let them sit at room temperature for a few hours.
Glaze Timing Advice: If you’re planning to freeze the cookies, I recommend glazing them after they’ve thawed. The glaze can get a bit sticky and messy if frozen. If you want to freeze glazed cookies, make sure the glaze is completely set before freezing.
I’ve found that they still taste amazing even after being frozen and thawed, so don’t be afraid to make a big batch and save some for later! They’re also great to take out right before company visits!
Frequently Asked Questions
Final Thoughts
These Butter Pecan Shortbread Cookies are more than just a recipe – they’re a little slice of Southern comfort. They’re easy to make, incredibly delicious, and perfect for any occasion. Whether you’re enjoying them with a cup of coffee, sharing them with friends and family, or just treating yourself to a sweet snack, I guarantee they’ll bring a smile to your face. I hope you give this recipe a try and discover your own love for these buttery, nutty delights. If you enjoy this recipe, you might also like my Pecan Pie Bars or my Brown Butter Chocolate Chip Cookies. Happy baking, y’all! And don’t forget to let me know in the comments how yours turn out! I’d love to hear about your own variations and tips. Share your photos, too!
Heavenly Almond Chocolate Chip Cookies: A Simple 5-Step Indulgence!
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups chocolate chips
- 1 cup sliced almonds toasted
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Beat in the vanilla extract and eggs, one at a time, until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and toasted almonds. Drop tablespoon-sized portions of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden. Allow cookies to cool on a wire rack.
