Pecan Shortbread Cookies

3.50 from 2 votes

These pecan shortbread cookies are insanely delicious! They melt in your mouth with their fall-apart texture and sweet taste. The added texture of crunchy pecans make these practically perfect!

Prep Time20

Cook Time14

Chill Time10

Total Time44

Course: Dessert

Cuisine: American

Keyword: pecan cookies, pecan shortbread cookies

Servings: Cookies

Author: Alyssa Rivers

Ingredients

½ Cup Unsalted Butter Softened
¼ Cup Granulated Sugar
½ Teaspoon Vanilla Extract
¼ Teaspoon Almond Extract
1 Cup All-Purpose Flour
2 Tablespoons Cornstarch
½ Cup Chopped Pecans
¼ Cup Coarse Sugar

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy. Add in the extracts and beat until combined.
Add the flour and cornstarch and mix until combined. The mixture will be very crumbly. Add the chopped pecans to the bowl and stir to distribute. Use your hands to press the dough together and form a cylinder of dough about 8 inches long.
Cover and chill the dough for about 10 minutes.
Once the 10 minutes is up, remove the dough from the fridge. Add the coarse sugar to a shallow plate or pie pan and roll the cylinder of dough in the sugar until the outside is fully coated. Use your hands to gently press the sugar into the dough then brush off any loose sugar.
Using a sharp knife, slice the dough into circles that are slightly thicker than ¼ inch. Place the sliced dough on the prepared baking sheet, leaving 2 inches between the cookies.
Bake for 12-14 minutes, until the edges are golden brown.
Let cool for 4 minutes on the baking sheet before transferring to a cooling rack to finish cooling.

Nutrition

QR code

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