If you crave cookies that melt in your mouth with a delicate, sandy crumb, these pecan shortbread cookies will be your new go-to. Classic shortbread is already a favorite for its rich butter flavor and tender texture—but add toasted pecans and a whisper of vanilla–almond and you get next-level aroma and crunch. In this recipe, we’ll make pecan shortbread cookies the smart way: minimal ingredients, maximum flavor, and repeatable results. Our focus keyword, pecan shortbread cookies, appears throughout to help you find (and re-find!) this buttery gem when you need it most.

Ingredients

Ingredient	Amount/Quantity	Notes
Unsalted butter	1 cup	Room temperature for best creaming
Light brown sugar	½ cup	Packs subtle caramel notes; keeps crumb tender
Vanilla extract	¾ tsp	Warm, bakery-style aroma
Almond extract	¾ tsp	Boosts nuttiness; optional but recommended
All-purpose flour	2 ¼ cups, divided	Start with 1 ½ cups for mixing; use the rest for working/kneading
Kosher salt	¼ tsp	Balances sweetness; enhances butter flavor
Pecans, chopped & toasted	¾ cup, divided	Fold most into dough; reserve some for sprinkling on top

Tip: Toast pecans in a dry skillet over medium heat for 4–5 minutes until fragrant. Cool before chopping to keep the nuts crisp.

Timing

• Prep: ~20 minutes (mixing, rolling, cutting)
• Chill: 30 minutes (firms the dough for clean cuts)
• Bake: 11–12 minutes per sheet
• Total: ~1 hour 10 minutes (hands-on time ~30 minutes)

Step-by-Step Instructions

Step 1: Cream the butter & sugar

Beat 1 cup unsalted butter and ½ cup light brown sugar in a stand mixer with the paddle attachment for about 2 minutes, until light and fluffy.
Tip: Scrape the bowl once midway. Proper aeration gives that classic, tender shortbread crumb.

Step 2: Add the extracts

Mix in ¾ tsp vanilla and ¾ tsp almond extract for a few seconds, just until incorporated.
Tip: Almond extract is potent—measure carefully to avoid overpowering the butter.

Step 3: Add initial flour & salt

On low speed, add 1 ½ cups flour and ¼ tsp kosher salt. Mix just until no dry streaks remain.
Tip: Overmixing here can toughen shortbread. Stop as soon as the flour disappears.

Step 4: Fold in toasted pecans

Add most of the toasted, chopped pecans (reserve a tablespoon or two for topping). Mix on low only until the nuts are evenly distributed.
Tip: If using a hand mixer, finish folding with a spatula to prevent overworking.

Step 5: Work in the remaining flour by hand

Lightly flour a silicone mat (or clean surface) with about ½ cup flour. Transfer dough onto the flour and gently knead to work it in until the dough is soft but not sticky. Add more flour 1 Tbsp at a time if needed.
Tip: Think “press and fold,” not aggressive kneading—this is shortbread, not bread dough.

Step 6: Divide & chill

Divide dough into two discs. Wrap each in plastic and refrigerate for at least 30 minutes.
Tip: Chilling firms the butter so cookies hold their shape and bake with clean edges.

Step 7: Preheat & prep pans

Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
Tip: A lower bake temperature keeps tops pale while gently browning the bottoms.

Step 8: Roll & cut

Working with one disc at a time, roll to ½-inch thickness on a lightly floured surface. Cut out 2-inch cookies with your favorite cutter and place 2 inches apart on prepared sheets.
Tip: Dip cutters in flour between cuts for sharp edges and easy release.

Step 9: Top & bake

Sprinkle tops with the reserved finely chopped pecans (optional but pretty). Bake 11–12 minutes, until bottom edges are lightly browned and tops remain pale.
Tip: Rotate pans halfway for even color—pull them early rather than late; shortbread should not darken on top.

Step 10: Cool

Cool cookies on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Tip: Shortbread firms as it cools. If they seem soft hot from the oven, that’s perfect.

Nutritional Information (per cookie, ~28 cookies)

(Values are estimates based on standard ingredient data.)

• Calories: ~130 kcal
• Carbohydrates: ~12 g (Sugars ~3.5 g, Fiber ~0.6 g)
• Fat: ~8.8 g (Saturated ~4.3 g)
• Protein: ~1.3 g
• Sodium: ~20 mg

Healthier Alternatives

• Lighten the sugar: Use ⅓ cup brown sugar. Flavor stays toasty; sweetness drops slightly.
• Whole-grain twist: Swap up to 50% of the flour with white whole wheat flour for extra fiber while keeping a tender crumb.
• Gluten-free option: Use a 1:1 gluten-free baking flour (with xanthan gum). Chill thoroughly and keep dough slightly thicker to prevent cracking.
• Nut-free version: Replace pecans with mini chocolate chips or toasted oats for texture without nuts.
• Dairy-free: Use a high-quality dairy-free butter stick (not spread). Expect a slightly crisper bite.

Serving Suggestions

• Coffee & tea companion: Serve with espresso, black tea, or chai—pecan and spice are dreamy together.
• Holiday cookie tray: Cut assorted shapes and finish with a chocolate drizzle or dusting of powdered sugar.
• Ice-cream sandwich minis: Two cookies + a small scoop of vanilla bean or butter pecan ice cream. Freeze 30 minutes before serving.
• Giftable treat: Stack in a glass jar, tie with natural twine, and add a handwritten tag. They’re sturdy travelers.

Common Mistakes to Avoid

• Overmixing the dough: Leads to tough cookies. Solution: Mix just until combined; handle gently.
• Skipping the chill: Dough spreads and loses shape. Solution: Chill at least 30 minutes (longer in warm kitchens).
• Over-browning the tops: Dry, crumbly texture. Solution: Bake at 325°F until bottoms just turn golden; tops should stay pale.
• Too much flour during roll-out: Dense cookies. Solution: Lightly flour surface and tools; brush excess flour off dough.
• Uneven thickness: Inconsistent bake. Solution: Aim for ½-inch and use guide sticks or rolling pin rings.

Storing Tips

• Room temperature: Store in an airtight container up to 1 week. Layer with parchment to protect edges.
• Freezer (baked): Freeze up to 3 months. Thaw uncovered at room temp for 10–15 minutes.
• Freeze the dough: Wrap discs (or cut shapes) well and freeze up to 3 months. Bake from frozen, adding 1–2 minutes.
• Make-ahead: Dough improves after an overnight chill—flavors meld and the texture gets even silkier.

Conclusion

These pecan shortbread cookies deliver everything we love about classic shortbread—buttery richness, tender crumb, and elegant simplicity—with the added warmth and crunch of toasted pecans and a whisper of almond. They’re easy enough for a weekday bake yet special enough for holidays and gifting. Try a batch today and taste how a handful of good ingredients can produce bakery-level results at home. If you make them, leave a rating and a comment—your feedback helps other bakers, too!

FAQs

Q1. Can I substitute powdered sugar for brown sugar?

Yes. Powdered sugar yields a more delicate, sandy shortbread and a slightly lighter sweetness. If you swap, use ½ cup powdered sugar and expect a finer crumb and paler color.

Q2. Can I make these gluten-free?

Absolutely. Use a cup-for-cup gluten-free flour blend (with xanthan gum). Keep the dough on the thicker side, chill well, and avoid overworking to prevent cracking.

Q3. Do I have to use almond extract?

No. You can use all vanilla (increase to 1½ tsp). Almond extract enhances the nuttiness of pecans, but it’s optional.

Q4. Can I do slice-and-bake instead of cutting shapes?

Yes. Shape the dough into 2-inch-diameter logs, chill until firm, then slice ½-inch thick. Bake as directed. Roll logs in turbinado sugar or finely chopped pecans for a decorative edge.

Q5. How do I keep the cookies from spreading?

Chill the dough, bake at 325°F, and avoid over-softening butter. If your kitchen is warm, refrigerate cut cookies on the sheet for 10–15 minutes before baking.

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