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Butter Pecan Shortbread Cookies

These rich and buttery pecan shortbread cookies are melt-in-your-mouth delicious. Perfect with a cup of tea or coffee, they bring a delightful crunch from toasted pecans and a sweet, buttery flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 110 kcal

Equipment

  • 1 oven
  • 1 baking sheet
  • 1 parchment paper
  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 plastic wrap
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • 1 cup pecans, chopped and toasted To toast pecans, bake in a 350°F (175°C) oven for about 8-10 minutes.
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  • Mix in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
  • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  • Fold in the toasted pecans using a rubber spatula.
  • Divide the dough into two portions and shape each portion into a log about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
  • Once the dough is chilled, remove from the refrigerator and slice into ¼-inch thick rounds. Place them on the prepared baking sheet, leaving space between each cookie.
  • Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely.

Notes

To toast pecans, spread them on a baking sheet and bake in a 350°F (175°C) oven for about 8-10 minutes, stirring occasionally, until fragrant.
These cookies can be stored in an airtight container for up to one week.
For a different flavor, consider adding ½ teaspoon of almond extract along with the vanilla.